Comparison of methods of analysis of time-intensity data: Application to Scotch malt whisky

Food Chemistry

Volumn 71, Issue 3, 2000, Pages 319-326

  Piggott, John R ^a   Hunter, E Anthony ^b   Margomenou, Lila ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b UNIVERSITY OF EDINBURGH   (United Kingdom)

Author keywords

Ante dependence modelling; Cask; Flavour; Maturation; Oak; Sweetness

Indexed keywords

ALCOHOL;

BEVERAGE; CONFERENCE PAPER; CONTROLLED STUDY; DATA ANALYSIS; FLAVOR; INTERMETHOD COMPARISON; MATURATION; MEASUREMENT; MODEL; SAMPLE; STATISTICAL ANALYSIS; SWEETNESS; TIME;

QUERCUS;

EID: 0034670210     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00188-6     Document Type: Conference Paper

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