FACTORS AFFECTING PUNGENCY OF MALT DISTILLATES AND ETHANOL‐WATER MIXTURES
- 1 October 1995
- journal article
- Published by Wiley in Journal of Sensory Studies
- Vol. 10 (3) , 273-283
- https://doi.org/10.1111/j.1745-459x.1995.tb00019.x
Abstract
Paungency is a physical sensation usually perceived as a component of flavor. Foods and beverages which are described as pungent often impart unpalatable sensations to those uninitiated in the experience. Variations in pungency were examined in whiskies, ethanol‐water mixtures, and whisky model systems. Effects on sensory pungency of changes in composition showed that pungency in whisky is not only dependent on the concentration of ethanol in the headspace, but also on a complex of other effects.Keywords
This publication has 10 references indexed in Scilit:
- Interactions between Ethyl Esters and Aroma Compounds in Model Spirit SolutionsJournal of Agricultural and Food Chemistry, 1994
- PERCEPTION OF HETEROCYCLIC NITROGEN COMPOUNDS IN MATURE WHISKYJournal of the Institute of Brewing, 1993
- Liking oral cold and hot irritant sensations: specificity to type of irritant and locus of stimulationChemical Senses, 1989
- DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTSJournal of Sensory Studies, 1989
- Temporal integration of pungencyChemical Senses, 1984
- GC/MS and sensory analysis of volatiles from three cultivars of CapsicumFood Chemistry, 1983
- Trigeminal chemoreception in the nasal and oral cavitiesChemical Senses, 1981
- Interaction between chemoreceptive modalities of odour and irritationNature, 1980
- DESCRIPTIVE SENSORY ANALYSIS OF WHISKY FLAVOURJournal of the Institute of Brewing, 1979
- Comparison by twelve laboratories of the odor qualities of nine chemicals sniffed from the bottle and as gas-liquid chromatography effluentsJournal of Agricultural and Food Chemistry, 1979