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Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography - olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.
List of contents
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Part I: Sensory evaluation: principles and application to alcoholic beverages
Chapter 1: Overview of sensory perception
Abstract:
1.1 Introduction
1.2 The common senses
1.3 Oro-sensory systems
1.4 Sense of smell
1.5 Integration of sensory information
1.6 Mechanisms of perception, cognition and emotion
1.7 Sensory perception, satiation and food reward
1.8 Sensory perception and learning of preferences
1.9 Conclusion and future trends
Chapter 2: Sensory quality control and assurance of alcoholic beverages through sensory evaluation
Abstract:
2.1 Introduction
2.2 Sensory quality concerns and issues in the alcohol beverage industry
2.3 Similarities and differences in alcoholic beverages
2.4 Factors influencing the development of off-flavors and taints
2.5 The use of instrumental methods to aid sensory quality evaluations
2.6 Future trends in quality evaluations
2.7 Additional sources of information
2.8 Conclusions
Chapter 3: Principles of sensory shelf-life evaluation and its application to alcoholic beverages
Abstract:
3.1 Introduction: principles of sensory evaluation in shelf-life testing
3.2 General principles of shelf-life estimation
3.3 Microbial analysis
3.4 Sensory discrimination tests
3.5 Quantitative descriptive tests
3.6 Sensory term reduction
3.7 Sensory profile changes in alcoholic beverages
3.8 Consumer acceptability testing
3.9 Instrumental analysis
3.10 Accelerated storage tests
3.11 Future trends
Chapter 4: Sensory methods for product development and their application in the alcoholic beverage industry
Abstract:
4.1 Introduction
4.2 Perceptual maps
4.3 Temporal dominance of sensation (TDS)
4.4 Prediction of perceived astringency induced by phenolic compounds in alcoholic beverages
4.5 Future trends
Chapter 5: Gas chromatography-olfactometry of alcoholic beverages
Abstract:
5.1 Introduction
5.2 Principles of gas chromatography-olfactometry (GC-O)
5.3 Applications of GC-O in the flavour analysis of alcoholic beverages
5.4 Conclusions
Part II: Fermented products
Chapter 6: Beer: production, sensory characteristics and sensory analysis
Abstract:
6.1 Introduction
6.2 The origins of beer flavour
6.3 Off-flavours and their origin
6.4 Sensory analysis practice in the brewing industry
6.5 Future trends
Chapter 7: Fortified wines: styles, production and flavour chemistry
Abstract:
7.1 Introduction to fortified wines
7.2 Comparison of styles and types of fortified wines and their production methods
7.3 Flavour chemistry and sensory properties
7.4 Legal aspects and health considerations
7.5 Future trends
Chapter 8: Sake: quality characteristics, flavour chemistry and sensory analysis
Abstract:
8.1 Introduction
8.2 Quality of sake
8.3 Flavour and aroma of sake
8.4 Sensory evaluation method
8.5 Future trends
8.6 Sources of further information
8.7 Acknowledgement
Chapter 9: Table wines: sensory characteristics and sensory analysis
Abstract:
9.1 Introduction
9.2 Categories of table wines
9.3 Flavor chemistry and sensory aspects
9.4 Sensory analysis applied to table wines
9.5 Future trends
Part III: Distilled products
Chapter 10: Anise spirits: types, sensory properties and sensory analysis
Abstract:
10.1 Overview of anise spirits (pastis, ouzo, tsipouro)
10.2 History of anise spirits
10.3 Raw materials and production process
Report
"A wonderful book . a must-read. Excellent index and references." --Food and Beverage Reporter
