Chemical characteristics of taste

I know this is probably a quirky question for this forum, but here goes. I'm getting into home brewing, and today I stumbled a cross the website for American Society for Brewing Chemists (ASBC) http://www.asbcnet.org/checksample/beer_analysis.htm. The page I just linked to is for the beer analysis service offered by ASBC. For the analysis, they test 32 different properties of the beer. Does anyone know if there is a known way to quantify or approximate the taste of a beer just with these 32 properties? Again, sorry if this is out of place for this forum.

Topic chemistry taste flavor homebrew

Category Mac

1
answered at

There are a lot chemical compounds that contribute to the overall taste/aroma/etc of a beer let alone the proportions of each said compounds. Unless those 32 tests are incredibly comprehensive, I am guessing it could probably at only guess at beer category. The yeast make up around 600 chemical compounds alone. Most of those compounds are barely perceivable by taste/aroma so if any of the proportions move around, the flavors could drastically change.

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