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Measurement of Thresholds for Reference Compounds for Sensory Profiling of Scotch Whisky †
Author(s) -
Lee K. Y. Monica,
Paterson Alistair,
Piggott John R.,
Richardson Graeme D.
Publication year - 2000
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2000.tb00068.x
Subject(s) - aroma , sensory analysis , statistics , reproducibility , food science , mathematics , psychology , chemistry
Sensory profiling of Scotch whiskies, important for research and product analysis, requires training of assessors including the identification of important whisky aroma characters. Seventeen compounds were selected as potential reference standards for common whisky sensory characteristics. Nineteen assessors determined detection and recognition thresholds for each reference standard dissolved in 3 year old grain whisky at 23% (v/v) ethanol using both ascending dilution series and Latin square presentations. With the former, order effects and errors of habituation and anticipation were apparent. However, the Latin square presentation was satisfactory for threshold measurements in whisky, yielding good correlations and reproducibility, and enabling outliers to be reassessed independently. Slopes obtained from plotting probit against concentration for detection and recognition data, psychometric functions of aroma perception, varied between reference compounds and 90% recognition concentrations were obtained for each aroma standard. Sixteen of the compounds assessed were suitable for use as reference flavour standards for training of whisky assessors.