Development of guidelines for the preparation and handling of sensory samples in the Scotch Whisky industry

Journal of the Institute of Brewing

Volumn 109, Issue 2, 2003, Pages 114-119

  Jack, Frances ^a  

^a Scotch Whisky Research Institute   (United Kingdom)

Author keywords

Blend; Malt; New make spirit; Nosing; Temperature

Indexed keywords

ETHANOL; FLAVORS; QUALITY CONTROL; STANDARDS;

PRODUCT QUALITY;

BEVERAGES;

EID: 0042880626     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2003.tb00139.x     Document Type: Article

References (5)

1. BS5929, British Standard Methods for Sensory Analysis of Food. London: British Standards Institution.
2. BS5929, British Standard Methods for Sensory Analysis of Food. Part 1. General Guide to Methodology. London: British Standards Institution, 1986.
3. BS5929, British Standard Methods for Sensory Analysis of Food. Part 3. Triangular Test. London: British Standards Institution, 1984.
4. Jack, F. and Fotheringham, R., New make malt spirit quality: a statistical approach. Proceedings of the Worldwide Distilled Spirit Conference, Edinburgh, 2002, IGB: London (Accepted for publication).
5. Stone, H., Sidel, J., Oliver, S., Woolsey, A. and Singleton, R.C., Sensory evaluation by quantitative descriptive analysis. Food Technology, 1974, 28, 24-34.