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Development of Guidelines for the Preparation and Handling of Sensory Samples in the Scotch Whisky Industry
Author(s) -
Jack Frances
Publication year - 2003
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.2050-0416.2003.tb00139.x
Subject(s) - sensory system , quality (philosophy) , sample (material) , sensory analysis , product (mathematics) , computer science , product testing , biochemical engineering , business , marketing , food science , engineering , mathematics , chemistry , psychology , chromatography , philosophy , geometry , epistemology , cognitive psychology
Sensory panels are used widely in the Scotch Whisky industry in a range of applications. Sensory data can play a key role in monitoring product quality or advancing flavour understanding. Therefore, the quality of this data must be high. Standard procedures for sensory evaluation outline requirements for experimental design, selection and training of panellists, and sensory room design. However, there are certain aspects of sample preparation and handling, specific to the assessment of whisky, which are not covered by these standards. This paper describes a programme of research aimed at examining these factors and their potential impact on sample condition. The results of this study have been collated, to produce guidelines for the preparation and handling of sensory samples in the Scotch Whisky industry. Following these guidelines should aid in the optimisation of sensory data quality.