Sensory and chemical analysis of 'Shackleton's' Mackinlay Scotch whisky

Journal of the Institute of Brewing

Volumn 117, Issue 2, 2011, Pages 156-165

  Pryde, James ^a   Conner, John ^b   Jack, Frances ^b   Lancaster, Mark ^a   Meek, Lizzie ^c   Owen, Craig ^b   Paterson, Richard ^a   Steele, Gordon ^b   Strang, Fiona ^a   Woods, Jacqui ^a  

^a Ross shire   (United Kingdom)

^b Scotch Whisky Research Institute   (United Kingdom)

^c International Antarctic Centre   (New Zealand)

Author keywords

Antarctica; GC; GC MS; Glen Mhor; HPLC; Olfactometry; Qualitative descriptive analysis; Whisky

Indexed keywords

CHROMATOGRAPHY; ENZYMES; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; QUALITY CONTROL; SENSORY ANALYSIS;

ANTARCTICA; DESCRIPTIVE ANALYSIS; GC-MS; GLEN MHOR; HPLC; OLFACTOMETRY; WHISKY;

CHEMICAL ANALYSIS;

QUERCUS ALBA;

EID: 80052744564     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00455.x     Document Type: Article

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