Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Anal...

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Bibliographic Details
Main Authors: Martina Daute, Frances Jack, Irene Baxter, Barry Harrison, John Grigor, Graeme Walker
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Applied Sciences
Subjects:
QDA
GC-MS
napping
sensory
volatile compounds
whisky
Online Access:https://www.mdpi.com/2076-3417/11/4/1410

Internet

https://www.mdpi.com/2076-3417/11/4/1410

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