DESCRIPTIVE SENSORY ANALYSIS OF WHISKY FLAVOUR

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Abstract
A descriptive vocabulary of thirty-five terms was compiled for whisky. Odour, flavour and after-flavour were separately assessed on five-point scales. After two sets of flavour profiles of ten whiskies had been collected, the assessors were given a period of training, during which they familiarized themselves with chemical standards used to define the descriptive terms. Finally, another two sets of profiles were collected. Training was found to improve reproducibility and discrimination. Odour or flavour descriptors alone were sufficient to distinguish between the whiskies, and the odour and flavour terms together provided little more information than the odour alone.