Current issues in flavour research; taints - causes and prevention; sensory analysis of alcoholic beverages; consumer free-choice profiling of whisky; remotivating an industrial sensory panel; computerised collection and statistical analysis of descriptive sensory profiling data; chromatography with supercritical fluids; measurement of food and beverage colour; role of the continuous distillation process on the quality of Armagnac; a scientific approach to quality control for Cognac spirits; fruit distillate flavours; the influence of the quanity of yeast in wine on the volatiles of grape wine brandies; the contributions of the process to flavour in Scotch malt whisky; formation and extraction of cis - and trans - beta-methyl-gamma-octalactone from Quercus alba; the distribution of lignin breakdown products through new and used cask staves; GC profiles and malt whisky flavour; influence of lactic acid bacteria on aldehyde, ester and higher alcohol formation during Scotch whisky fermentations; odour intensities of whisky compounds; a peak matching technique for capillary GC data and its use in Scotch whisky flavour studies; flavour from speciality malts; opportunities for product development; marketing aspects of new product development; consumer optimization of blended whiskies using the Simplex approach; legislative aspects of flavour use; factors influencing yeast performance during ethanol production; manipulation of flavour production by yeast, physiological and genetic approaches; selection and breeding of yeast suitable for high temperature fermentation; supercritical fluids for extract preparation; summing up - recent developments in the flavour of distilled beverages.
