Sensory and Instrumental Evaluation of Alcoholic Beverages

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. Uniquely focused on alcoholic beverages and their assessmentIncludes real-world information for practical applicationPresents a full range of methodologies, providing key comparative insights INDICE: Part I: Sensory evaluation: principles and application to wines 1. Sensory perception 2. Purposes of sensory and analytical testing in the alcoholic beverage industry 3. Overview of applicable sensory evaluation techniques 3.1 Discrimination testing 3.2 Ranking 3.3 Descriptive analysis 3.4 Time dependent techniques 3.4.1 Time-Intensity methods 3.4.2 Temporal dominance of sensation 3.5 Rapid techniques 3.5.1 Sorting 3.5.2 Projective mapping 3.6 Consumer sensory analyses Part II: Analytical techniques used to analyse flavour compounds associated with alcoholic beverages 4. Rapid methods to analyse alcoholic beverages 4.1 pH 4.2 Titrable acidity 4.3 Alcohol content 4.4 Volatile acidity 4.5 Reducing sugar content 4.6 Sulphur dioxide 5. Volatile analyses of alcoholic beverages 5.1 Targeted analysis-GC-MS, GC-MS/MS, GC-sulfur detectors 5.2 Non-targeted analysis-GC-MS, GC x GC-MS, GC with high resolution MS profiling (e.g., GC-qTOF/MS) 5.3 GC-O 6. Non-volatile analyses of alcoholic beverages 6.1 Targeted analysis-LC-MS and LC-MS/MS 6.2 Non-targeted profiling-LC-qTOF profiling Part III: Case studies in the sensory testing of wines and alcoholic beverages including data analyses and R-codes These would be picked to cover the entire gamut of methods mentioned in part I and the appropriate subset of methods discussed in Part II. 7. White wine 8. Red wine 9. Sparkling wine 10. Beer 11. Spirits

• ISBN: 978-0-12-802727-1
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 312
• Fecha Publicación: 01/10/2016
• Nº Volúmenes: 1
• Idioma: Inglés