Sensory and Instrumental Evaluation of Alcoholic Beverages - 1st Edition - ISBN: 9780128027271, 9780128027479

Sensory and Instrumental Evaluation of Alcoholic Beverages

1st Edition

Authors: Hildegarde Heymann Susan E. Ebeler
eBook ISBN: 9780128027479
Hardcover ISBN: 9780128027271
Imprint: Academic Press
Published Date: 8th November 2016
Page Count: 280
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Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications.

Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data.

Key Features

  • Uniquely focused on alcoholic beverages and their assessment
  • Includes real-world information for practical application
  • Presents a full range of methodologies, providing key comparative insights


Sensory scientists working in Alcoholic Beverage industry, Alcoholic Beverage scientists working with sensory science, R&D and Sensory Scientists in related areas

Table of Contents

  • Introduction
  • Chapter 1: Sensory perception

    • Abstract
    • 1.1. Vision
    • 1.2. Gustation
    • 1.3. Olfaction
    • 1.4. Chemesthesia
    • 1.5. Flavor
  • Chapter 2: Uses and good practices of sensory evaluation in the alcoholic beverage industry

    • Abstract
    • 2.1. Introduction
    • 2.2. Sensory evaluation in the alcoholic beverage production and marketing cycle
    • 2.3. Consumer sensory evaluation and marketing
    • 2.4. Integrating analytical sensory data with consumer sensory data with/without additional instrumental and chemical data
    • 2.5. Conclusions
  • Chapter 3: Overview of applicable sensory evaluation techniques

    • Abstract
    • 3.1. Discrimination testing
    • 3.2. Intensity ranking tests
    • 3.3. Descriptive analyses
    • 3.4. Rapid techniques
    • 3.5. Time-dependent techniques
    • 3.6. Consumer sensory analyses
    • 3.7. Conclusions
  • Chapter 4: Uses of chemical testing in the alcoholic beverage industry

    • Abstract
    • 4.1. Introduction
    • 4.2. Confirm composition of starting materials or ingredients
    • 4.3. Monitor production processes
    • 4.4. Monitor and ensure stability during storage (chemical and microbial)
    • 4.5. Consistency and quality assurance/quality control
    • 4.6. Ensure compliance with tax, legal, and safety regulations
    • 4.7. Flavor and off-flavor assessment
    • 4.8. Developing process analytical charts
    • 4.9. Conclusions
  • Chapter 5: Rapid methods to analyze alcoholic beverages

    • Abstract
    • 5.1. Introduction
    • 5.2. Soluble solids
    • 5.3. Ethanol
    • 5.4. pH
    • 5.5. Titratable acidity
    • 5.6. Volatile acidity
    • 5.7. Sulfur dioxide
    • 5.8. Nitrogen, , and α-amino acids
    • 5.9. Water hardness and metals/salts
    • 5.10. Molecular spectroscopy methods
    • 5.11. Ensuring validation of chemical methods and developing standard operating procedures
    • 5.12. Conclusions
  • Chapter 6: Instrumental analyses for alcoholic beverages

    • Abstract
    • 6.1. Introduction
    • 6.2. Chromatography
    • 6.3. Mass spectrometry
    • 6.4. Compound identification and quantification by GC and HPLC
    • 6.5. Sample preparation for GC and HPLC
    • 6.6. Elemental analysis and ICP-MS
    • 6.7. Capillary electrophoresis
    • 6.8. NMR
    • 6.9. Integrating chemical and sensory analyses
    • 6.10. Conclusions
  • Case Study 1: The effect of alcohol reduction on an oaked Chardonnay wine: discrimination

    • Abstract
    • 1.1. Materials and methods
    • 1.2. Data analysis
    • 1.3. Conclusions
  • Case Study 2: A descriptive analysis of inexpensive Australian Chardonnay winesb

    • Abstract
    • 2.1. Materials and methods
    • 2.2. Data analyses
    • 2.3. Results
    • 2.4. Conclusions
  • Case Study 3: A descriptive analysis of American mead (honey wines)b

    • Abstract
    • 3.1. Data analysis
    • 3.2. Results
    • 3.3. Conclusions
  • Case Study 4: A descriptive analysis of Californian sparkling winesb

    • Abstract
    • 4.1. Sample considerations
    • 4.2. Materials and methods
    • 4.3. Data analyses
    • 4.4. Results
    • 4.5. Conclusions
  • Case Study 5: A time–intensity analysis of a Cabernet Sauvignon wine evaluated in multiple sips with and without added saliva and protein

    • Abstract
    • 5.1. Panelist considerations
    • 5.2. Palate cleansers
    • 5.3. Materials and methods
    • 5.4. Data analyses
    • 5.5. Results
    • 5.6. Conclusions
  • Case Study 6: A temporal dominance of sensation (TDS) analysis of three wines

    • Abstract
    • 6.1. Materials and methods
    • 6.2. Data analysis
    • 6.3. Results
    • 6.4. Conclusion
  • Case Study 7: A sorting study using cream liqueurs

    • Abstract
    • 7.1. Background
    • 7.2. Materials and methods
    • 7.3. Data analysis
    • 7.4. Results
    • 7.5. Conclusion
  • Case Study 8: Projective mapping (PM) of gins from the United Kingdom, the United States of America, France, and Germany

    • Abstract
    • 8.1. Materials and methods
    • 8.2. Data analysis
    • 8.3. Results
    • 8.4. Conclusions
  • Case Study 9: Internal (IPM) and external preference mapping (EPM) of Cabernet Sauvignon wines from California

    • Abstract
    • 9.1. Materials and methods
    • 9.2. Data analyses
    • 9.3. Results
    • 9.4. Conclusions
  • Case Study 10: The effects of closure type and storage temperature on the sensory and chemical properties of a Cabernet Sauvignon wine

    • Abstract
    • 10.1. Materials and methods
    • 10.2. Data analysis
    • 10.3. Results
    • 10.4. Conclusions
  • Index


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About the Author

Hildegarde Heymann

Sensory scientist Dr. Hildegarde Heymann joined the Department of Viticulture and Enology in January 2003. Formerly a Professor at the University of Missouri, Dr.

Heymann has worked in all areas of sensory science and has evaluated numerous food and non-food products including wine, meat, ice cream, cereals, juices, cat litter, soap, and toothpaste. At UC Davis Dr. Heymann has continued her work with descriptive analysis methodology and multivariate data analyses. She has also worked on spirits such as gin, mescal and tequila, food-wine interactions, wine color perception, fruit such as raisins, tomatoes and figs. She is the co-author (with Harry T. Lawless from Cornell University) of the sensory textbook Sensory Evaluation of Foods: Principles and Practices, currently the most prescribed sensory textbook worldwide. Additionally, she has presented workshops and short courses on sensory science in South Africa, Finland, New Zealand and the USA. Heymann was named Honorary Researcher Lecturer by the American Society for Enology and Viticulture in 2004. In 2000, Dr. Heymann received the Faculty Alumni Award from the University of Missouri Alumni Association; in 1993 she received the Gold Chalk Award for Excellence in Graduate Teaching from the Graduate Professional Council; and in 1991 and 1993 she was awarded "Professor of the Year" from the Food Science Association.

Affiliations and Expertise

Professor, Department of Viticulture and Enology, University of California – Davis, USA

Susan E. Ebeler

Dr. Ebeler's research is focused in two major areas: The development and application of analytical chemistry techniques to study wine flavor chemistry and the physico-chemical interactions of flavors with nonvolatile wine components; and the elucidation of the chemical mechanisms for observed health effects of wine and wine components. She has been invited to speak about wine flavor chemistry and health effects at a number of national and international meetings, and has organized and served as co-chair for special symposia on wine flavor chemistry at the national meetings of the American Chemical Society and the American Society of Enology and Viticulture.

Affiliations and Expertise

Professor and Chemist, Department of Viticulture and Enology, University of California – Davis, USA

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