4 ms·
Sounds a very interesting idea! I'm curious what kind of volume of tasting data you're processing out of interest? Also do you use textual reviews from beer r
by deutronium 11y ago
Sounds a very interesting idea!
I'm curious what kind of volume of tasting data you're processing out of interest?
Also do you use textual reviews from beer rating sites too?
If the main idea is to detect flaws in beers, I'm wondering if you could also use mass spectrometer data, https://nextglass.co/science-of-satisfaction/ https://nextglass.co/science-of-satisfaction/ seem to be using them to compare the similarity of beers, although thinking about it, people's perceptions of different chemicals may vary widely.
- JasonCEC 11y agoWe have a couple thousand reviews per style, so its really fat-data not big data. (in the tens of thousands for some styles) The main difference is that we take a complete sensory profile from every review, and join that with environmental and personal effects, such as time of day, day of week, temperature, altitude, etc and learn the reviewers preferences and sensitivities over time. We take about 600 variables per review in total. From that data, we're able to generate a much more actuate and actionable analysis (at a cheaper cost) than a GC/MS or HPLC could - just consider, your mouth is a perfect tool for tasting the compounds that matter to you when deciding what you like and dislike. This is modified by your environment, and we need to control for how your perception of flavor will change over time with age, exposure, and experience. I believe that a GC is a waste of money for 90% of breweries.
- unwind 11y agoIs "GC" short for gas chromatography? If so, "MS" is probably "mass spectrometry" and "HPLC" means "high performance liquid chromatography". Those were rather opaque to me, so I had to look them up, perhaps it saves someone the time.