Measurement of Thresholds for Reference Compounds for Sensory Profiling of Scotch Whisky

摘要

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 23/100 (v/v) ethanol using both ascending Dilution series and Latin square presentations.