Cover -- Alcoholic beverages: Sensory evaluation and consumer research -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Preface -- Part I Sensory evaluation: principles and application to alcoholic beverages -- 1 Overview of sensory perception -- 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 -- 1.10 Sources of further information -- 1.11 References -- 2 Sensory quality control and assurance of alcoholic beverages through sensory evaluation -- 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 -- 2.9 References -- 3 Principles of sensory shelf-life evaluation and its application to alcoholic beverages -- 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 -- 3.12 Sources of further information and advice -- 3.13 References.

4 Sensory methods for product development and their application in the alcoholic beverage industry -- 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 -- 4.6 References -- 5 Gas chromatography-olfactometry of alcoholic beverages -- 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 -- 5.5 References -- Part II Fermented products -- 6 Beer: production, sensory characteristics and sensory analysis -- 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 -- 6.6 Sources of further information -- 6.7 References -- 7 Fortified wines: styles, production and flavour chemistry -- 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 -- 7.6 References -- 8 Sake: quality characteristics, flavour chemistry and sensory analysis -- 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 -- 8.8 References -- 9 Table wines: sensory characteristics and sensory analysis -- 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 -- 9.6 Sources of further information -- 9.7 References -- Part III Distilled products.

10 Anise spirits: types, sensory properties and sensory analysis -- 10.1 Overview of anise spirits (pastis, ouzo, tsipouro) -- 10.2 History of anise spirits -- 10.3 Raw materials and production process -- 10.4 Description of major variants -- 10.5 Overview of Overview of flavour chemistry and sensory properties -- 10.6 Description of sensory analysis practice in the anise spirit industry -- 10.7 How consumer research is managed and executed -- 10.8 Future trends -- 10.9 Sources of further information and advice -- 10.10 References -- 11 Cognac: production and aromatic characteristics -- 11.1 Raw materials, production process and major variants -- 11.2 Overview of flavour chemistry and sensory properties -- 11.3 Sensory analysis practice in the industry -- 11.4 Consumer research: creation of the Cognac aroma wheel -- 11.5 References -- 12 Gin: production and sensory properties -- 12.1 Introduction -- 12.2 Gin production -- 12.3 Flavour chemistry -- 12.4 Sensory properties of gin and sensory analysis practice in the industry -- 12.5 Future trends -- 12.6 Sources of further information and advice -- 12.7 References -- 13 Grape-based brandies: production, sensory properties and sensory evaluation -- 13.1 Introduction -- 13.2 Brandy production -- 13.3 Types of brandies -- 13.4 Understanding brandy flavour -- 13.5 Sensory evaluation of brandy -- 13.6 Brandy and consumer research -- 13.7 Future trends -- 13.8 Sources of further information -- 13.9 References -- 14 Grappa: production, sensory properties and market development -- 14.1 Introduction -- 14.2 Production process -- 14.3 Chemical composition and sensory properties -- 14.4 Grappa categories -- 14.5 Grappa tasting -- 14.6 Grappa and the consumer -- 14.7 New product development -- 14.8 Future trends -- 14.9 Sources of further information and advice -- 14.10 References.

15 Moutai (Maotai): production and sensory properties -- 15.1 Historical background -- 15.2 Ecological environment -- 15.3 Production of Kweichow Moutai -- 15.4 Sensory properties and flavor chemistry -- 15.5 Marketing -- 15.6 Sources of further information -- 15.7 Acknowledgements -- 15.8 References -- 16 Pisco: production, flavor chemistry, sensory analysis and product development -- 16.1 Introduction -- 16.2 Pisco production -- 16.3 Pisco flavor chemistry -- 16.4 Main sensory properties of Pisco -- 16.5 Sensory analysis practice in the Pisco industry -- 16.6 Consumer research and product development in the Pisco industry -- 16.7 Future trends -- 16.8 Acknowledgments -- 16.9 Sources of further information -- 16.10 References -- 17 Sugar cane spirits: cachaça and rum production and sensory properties -- 17.1 Introduction -- 17.2 Raw materials -- 17.3 Fermentation -- 17.4 Distillation -- 17.5 Maturation -- 17.6 Cachaça and rum: similarities and differences -- 17.7 Sensory quality of cachaça and rum -- 17.8 The challenge of new markets -- 17.9 Sources of further information -- 17.10 Acknowledgement -- 17.11 References -- 18 Tequila and mezcal: sensory attributes and sensory evaluation -- 18.1 Introduction -- 18.2 Origin of the sensory attributes of tequila and mezcal -- 18.3 Sensory evaluation of tequila and mezcal from a research perspective -- 18.4 Application of sensory evaluation in industry -- 18.5 Sources of further information -- 18.6 Acknowledgements -- 18.7 References -- 19 Whiskies: composition, sensory properties and sensory analysis -- 19.1 Introduction -- 19.2 The influence of raw materials and production processes on sensory character -- 19.3 Whisky composition and sensory properties -- 19.4 Sensory analysis in the whisky industry -- 19.5 Future trends -- 19.6 Sources of further information and advice -- 19.7 References.

Part IV Consumer research methods: principles and application to alcoholic beverages -- 20 Consumer research in the wine industry: new applications of conjoint measurement -- 20.1 Background: understanding the mindset of the consumer -- 20.2 Experiments and statistical tools -- 20.3 Conjoint measurement (CM): experiments by mixing together ideas -- 20.4 Applying CM to wine: traditional approaches -- 20.5 Understanding white wine using experimental design of ideas -- 20.6 The case of red wine -- 20.7 Next generation thinking: price and emotion/feeling and its application to dessert wine -- 20.8 Concluding remarks -- 20.9 References -- 21 Preference mapping: principles and potential applications to alcoholic beverages -- 21.1 Introduction -- 21.2 Conducting central location trials (CLTs) -- 21.3 Analyses -- 21.4 Recent developments in preference mapping -- 21.5 Sources of further information and advice -- 21.6 Acknowledgement -- 21.7 References -- Index.