A review of sensory quality control and quality assurance for alcoholic beverages

Date

2011-05-18

Journal Title

Journal ISSN

Volume Title

Publisher

Kansas State University

Abstract

Tools are available, through various reference books, to develop a purposeful sensory quality program. Some companies already have a strong sensory program in place; others may require a cultural change to facilitate the implementation. This paper indicates some of the challenges to be overcome, covers some current quality control (QC) sensory practices and addresses advantages and disadvantages of expert tasters Some specific issues regarding sensory evaluations of alcohol beverages are discussed and critical factors in production are reviewed with discussion on the potential for off taint development.

Description

Keywords

Alcohol beverages, Sensory quality, Expert tasters, Off odors, Quality control

Graduation Month

May

Degree

Master of Science

Department

Food Science

Major Professor

Delores H. Chambers

Date

2011

Type

Report

Citation