Sensory discrimination of blended Scotch whiskies of different product categories
2001; Elsevier BV; Volume: 12; Issue: 2 Linguagem: Inglês
10.1016/s0950-3293(00)00037-9
ISSN1873-6343
AutoresK.-Y.Monica Lee, Alistair Paterson, John R. Piggott, Graeme Richardson,
Tópico(s)Multisensory perception and integration
ResumoSamples of 40 blended Scotch whiskies were analysed in a conventional sensory profiling experiment employing 26 trained assessors, nosing using a consensus vocabulary. Whisky blends were classified into four product categories on the basis of labelling and retail price: Deluxe (11), standard (22), multiple retailer (4) and West Highland (3). From the analysis of variance (ANOVA), highly significant attributes for discrimination between blended whiskies were pungent, smoky/peaty, smooth, woody, vanilla, sulphury and rancid whereas catty and sour/acetic were non-discriminating attributes. Principal component analysis (PCA) explained 58% total variance in four significant components. A version of partial least squares was used to assess the discrimination power of attributes in characterising blend categories. Deluxe category was mainly perceived as fruity, buttery, malty and nutty, standard as oily, sulphury, rancid, grainy, smooth, soapy, vanilla, solventy and sweet, retailer as solventy, soapy and rancid, and West Highland as woody, smoky/peaty, spicy and medicinal. Standard category blends were dispersed across the product spaces by sharing similarities in characters with retailer and also, less extensively, with Deluxe blends.
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