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In this second course of the Beer Quality Series, you will learn about factors influencing the perception of flavor and the molecules that influence flavor. We also review methods of evaluating and measuring flavor, as well as methods of modifying flavor. In addition, you will learn about how to address individual quality issues from the standpoint of: the basic underpinning science, the practicalities of the issue pertaining to brewing and its associated activities, quality assurance and quality control parameters, and a troubleshooting guide.