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FACTORS AFFECTING PUNGENCY OF MALT DISTILLATES AND ETHANOL‐WATER MIXTURES
Author(s) -
WITHERS STEPHANIE J.,
PIGGOTT JOHN R.,
LEROY GWENN,
CONNER JOHN M.,
PATERSON ALISTAIR
Publication year - 1995
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1995.tb00019.x
Subject(s) - pungency , flavor , chemistry , food science , ethanol , taste , organoleptic , conditioning , organic chemistry , mathematics , statistics , pepper
paungency is a physical sensation usually perceived as a component of flavor. Foods and beverages which are described as pungent often impart unpalatable sensations to those uninitiated in the experience. Variations in pungency were examined in whiskies, ethanol‐water mixtures, and whisky model systems. Effects on sensory pungency of changes in composition showed that pungency in whisky is not only dependent on the concentration of ethanol in the headspace, but also on a complex of other effects.