Caracterización del perfil sensorial de cerveza aplicando la metodología de ciclo de mejora continua PDCA

Abstract

CONDITION FOR PUBLICATION OF PROJECT. This thesis aims to characterize the sensory profile of beer by applying the PDCA (Plan-Do-Check-Act) continuous improvement cycle methodology. The research arises from the need to guarantee consistent, high-quality products in the beer industry, where small variations in aroma, flavor, body, and appearance can significantly affect consumer acceptance (García & López, 2019; Pérez et al., 2020). A descriptive experimental approach is proposed, using trained beer sensor panel and hedonic scales to evaluate sensorial attributes, integrating the results into the planning, execution, verification, and adjustment phases of the PDCA cycle (Deming, 1986; Pérez & Gómez, 2019). The implementation of this methodology allows for the identification of deviations, the establishment of corrective actions, and the optimization of the flavor and quality the beer. The study's findings provide practical tools for continuous improvement in production processes and contribute to the development of beers with more consistent sensory profiles, increasing consumer satisfaction and the product's competitiveness in the marketplace. This work offers a replicable methodological guide for breweries seeking to standardize their processes through a scientific and systematic approach. Keywords: cerveza,