Sensory quality control of distilled beverages
Sensory Analysis for Food and Beverage Quality Control, Page: 262-275
2010
- 7Citations
- 34Captures
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Book Chapter Description
The minor properties, the aroma and flavour, of distilled beverages are critical for consumer acceptance, and must be monitored and controlled by sensory analysis. This chapter considers the background and history of sensory analysis of spirits, the particular problems involved in nosing and tasting of high-alcohol products, procedures and precautions which must be followed to overcome the difficulties, and current practices in the Scotch whisky industry. Taints and off-flavours are an occasional problem, and common causes of taints and their detection are described.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/B9781845694760500137; http://dx.doi.org/10.1533/9781845699512.3.262; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84902427504&origin=inward; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85136707159&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/B9781845694760500137; https://dx.doi.org/10.1533/9781845699512.3.262
Elsevier BV
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