Description

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.

Key Features

  • 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

Readership

Those in brewing/winemaking/distilling industries responsible for product development and quality control; Consultants in sensory and consumer science; Researchers in academia working on sensory and consumer science

Table of Contents

Contributor contact details

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

Details

No. of pages:
520
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857095176
Print ISBN:
9780857090515
Print ISBN:
9780081016527

About the editor

Reviews

A wonderful book … a must-read., Food and Beverage Reporter
Excellent index and references., Food and Beverage Reporter