Alcoholic Beverages

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 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 Chapter 5: Gas chromatography-olfactometry of alcoholic beverages Abstract: 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 Part II: Fermented products Chapter 6: Beer: production, sensory characteristics and sensory analysis Abstract: 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 Chapter 7: Fortified wines: styles, production and flavour chemistry Abstract: 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 Chapter 8: Sake: quality characteristics, flavour chemistry and sensory analysis Abstract: 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 Chapter 9: Table wines: sensory characteristics and sensory analysis Abstract: 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 Part III: Distilled products Chapter 10: Anise spirits: types, sensory properties and sensory analysis Abstract: 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 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 Chapter 11: Cognac: production and aromatic characteristics Abstract: 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 Chapter 12: Gin: production and sensory properties Abstract: 12.1 Introduction 12.