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