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Alcoholic beverages: Sensory evaluation and consumer researchEdited by J Piggott, formerly University of Strathclyde, UK
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 225
A wonderful book … a must-read.
Food and Beverage Reporter
Excellent index and references.
Food and Beverage Reporter
- comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry
- considers shelf life evaluation, product development and gas chromatography
- chapters examine beer, wine, and distilled products, and the application of consumer research in their production
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.
ISBN 0 85709 051 8
ISBN-13: 978 0 85709 051 5
November 2011
520 pages 234 x 156mm hardback
£155.00 / US$265.00 / €185.00
Usually dispatched within 24 hours
About the editor
Dr John Piggott was until recently Reader in Food Science at University of Strathclyde, where he worked for many years on sensory analysis and quality of alcoholic beverages.
Titles which may also be of interest:
Consumer-driven innovation in food and personal care products
Sensory analysis for food and beverage quality control
Flavour in food
Winemaking problems solved
Case studies in food product development
Contents
PART 1 SENSORY EVALUATION: PRINCIPLES AND APPLICATION TO ALCOHOLIC BEVERAGES
PART 2 FERMENTED PRODUCTS
PART 3 DISTILLED PRODUCTS
PART 4 CONSUMER RESEARCH METHODS: PRINCIPLES AND APPLICATION TO ALCOHOLIC BEVERAGES
PART 1 SENSORY EVALUATION: PRINCIPLES AND APPLICATION TO ALCOHOLIC BEVERAGES
Overview of sensory perception
W L P Bredie and P Møller, The University of Copenhagen, Denmark
- Introduction
- The common senses
- Oro-sensory systems
- Sense of smell
- Integration of sensory information
- Mechanisms of perception, cognition and emotion
- Sensory perception, satiation and food reward
- Sensory perception and learning of preferences
- Conclusions and future prospects
- Sources of further information
- References
Sensory quality control and assurance of alcoholic beverages through sensory evaluation
D McGrew, Beam Global Spirits and Wine and E Chambers IV, Kansas State University, USA
- Introduction
- Sensory quality concerns and issues in the alcohol beverage industry
- Similarities and differences in alcoholic beverages
- Factors influencing the development of off-flavors and taints
- The use of instrumental methods to aid sensory quality evaluations
- Future trends in quality evaluations
- Additional sources of information
- Conclusions
- References
Principles of sensory shelf-life evaluation and its application to alcoholic beverages
M G O’Sullivan, University College Cork, Ireland
- Introduction: principles of sensory evaluation in shelf life testing
- General principles of shelf life estimation
- Microbial analysis
- Sensory discrimination tests
- Quantitative descriptive tests
- Sensory term reduction
- Sensory profile changes in alcoholic beverages
- Consumer acceptability testing
- Instrumental analysis
- Accelerated storage tests
- Future trends
- Sources of further information and advice
- References
Sensory methods for product development and their application in the alcoholic beverage industry
E Monteleone, University of Florence, Italy
- Introduction
- Perceptual maps
- Temporal dominance of sensation (TDS)
- Prediction of perceived astringency induced by phenolic compounds in alcoholic beverages
- Future trends
- References
Gas chromatography-olfactometry of alcoholic beverages
B Plutowska and W Wardencki, Gdańsk University of Technology, Poland
- Introduction
- Principles of gas chromatography – olfactometry (GC-O)
- Applications of GC-O in the flavour analysis of alcoholic beverages
- Conclusions
- References
PART 2 FERMENTED PRODUCTS
Beer: production, sensory characteristics and sensory analysis
D K Parker, Campden BRI, UK
- Introduction
- The origins of beer flavor
- Off-flavours and their origin
- Sensory analysis practice in the brewing industry
- Future trends
- Sources of further information
- References
Fortified wines: styles, production and flavour chemistry
A G J Tredoux, University of Stellenbosch, South Africa and A C Silva Ferreira, University of Stellenbosch, South Africa, and Universidade Católica Portuguesa, Portugal
- Introduction to fortified wines
- Comparison of styles and types of fortified wines and their production methods
- Flavour chemistry and sensory properties
- Legal aspects and health considerations
- Future trends
- References
Sake: quality characteristics, flavour chemistry and sensory analysis
S Furukawa, Kizakura Co, Ltd, Japan
- Introduction
- Quality of sake
- Flavour and aroma of sake
- Sensory evaluation method
- Future trends
- Sources of further information
- Acknowledgement
- References
Table wines: sensory characteristics and sensory analysis
R S Jackson, Brock University, Canada
- Introduction
- Categories of table wines
- Flavor chemistry and sensory aspects
- Sensory analysis applied to table wines
- Future trends
- Sources of further information
- References
PART 3 DISTILLED PRODUCTS
Anise spirits: types, sensory properties and sensory analysis
I Zabetakis, University of Athens, Greece
- Overview of anise spirits (pastis, ouzo, tsipouro)
- History of anise spirits
- Raw materials and production process
- Description of major variants
- Overview of flavour chemistry and sensory properties
- Description of sensory analysis practice in the anise spirit industry
- How consumer research is managed and executed
- Future trends
- Sources of further information and advice
- References
Cognac: production and aromatic characteristics
L Lurton, G Ferrari and G Snakkers, Bureau National Interprofessionel du Cognac (BNIC), France
- Raw materials, production process and major variants
- Overview of flavour chemistry and sensory properties
- Sensory analysis practice in the industry
- Consumer research: creation of the Cognac aroma wheel
- References
Gin: production and sensory properties
M Riu Aumatell, University of Barcelona, Spain
- Introduction
- Gin production
- Flavour chemistry
- Sensory properties of gin and sensory analysis practice in the industry
- Future trends
- Sources of further information and advice
- References
Grape-based brandies: production, sensory properties and sensory evaluation
L Louw and M G Lambrechts, Distell Ltd, South Africa
- Introduction
- Brandy production
- Types of brandies
- Understanding brandy flavour
- Sensory evaluation of brandy
- Brandy and consumer research
- Future trends
- Sources of further information
- References
Grappa: production, sensory properties and market development
C Da Porto, University of Udine, Italy
- Introduction
- Production process
- Chemical composition and sensory properties
- Grappa categories
- Grappa tasting
- Grappa and the consumer
- New product development
- Future trends
- Sources of further information and advice
- References
Moutai (Maotai): production and sensory properties
Y Xu, Jiangnan University, China; and K Ji, Moutai Distillery Co, Ltd, China
- Historical background
- Ecological environment
- Production of Kweichow Moutai
- Sensory properties and flavour chemistry
- Marketing
- Sources of further information
- Acknowledgements
- References
Pisco: production, flavour chemistry, sensory analysis and product development
E Bordeu, E Agosín and G Casaubon, Pontificia Universidad Católica de Chile, Chile
- Introduction
- Pisco production
- Pisco flavor chemistry
- Main sensory properties of Pisco
- Sensory analysis practice in the Pisco industry
- Consumer research and product development in the Pisco industry
- Future trends
- Acknowledgements
- References
Sugar cane spirits: cachaça and rum production and sensory properties
J B Faria, State University of Sao Paulo - Unesp, Brazil
- Introduction
- Raw materials
- Fermentation
- Distillation
- Maturation
- Cachaça and rum: similarities and differences
- Sensory quality of cachaça and rum
- The challenge of new markets
- Sources of further information
- Acknowledgement
- References
Tequila and mezcal: sensory attributes and sensory evaluation
S Villanueva-Rodriguez and H Escalona-Buendia, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Mexico
- Introduction
- Origin of the sensory attributes of tequila and mezcal
- Sensory evaluation of tequila and mescal from a research perspective
- Application of sensory evaluation in industry
- Sources of further information
- Acknowledgement
- References
Whiskies: composition, sensory properties and sensory analysis
F R Jack, The Scotch Whisky Research Institute, UK
- Introduction
- The influence of raw materials and production processes on sensory character
- Whisky composition and sensory properties
- Sensory analysis in the whisky industry
- Future trends
- Sources of further information and advice
- References
PART 4 CONSUMER RESEARCH METHODS: PRINCIPLES AND APPLICATION TO ALCOHOLIC BEVERAGES
Consumer research in the wine industry: new applications of conjoint measurement
L Ettinger Lieberman, D I Moskowitz and H R Moskowitz, Moskowitz Jacobs Inc, USA
- Background: understanding the mindset of the consumer
- Experiments and statistical tools
- Conjoint measurement (CM): experiments by mixing together ideas
- Applying CM to wine: traditional approaches
- Understanding white wine using experimental design of ideas
- The case of red wine
- Next generation thinking: price and emotion / feeling and its application to dessert wine
- Concluding remarks
- References
Preference mapping: principles and potential applications to alcoholic beverages
H MacFie, Hal MacFie Training Services and J R Piggott, University of Strathclyde, UK
- Introduction
- Conducting central location trials (CLTs)
- Analyses
- Recent developments in preference mapping
- Sources of further information and advice
- Acknowledgement
- References