Chapter 13 – Sensory analysis

Sensory analysis provides the whisky industry with a means of measuring and controlling flavour and associated characteristics that are central to the success of a product in the marketplace. Whiskies contain a complex range of naturally occurring compounds that give aroma, taste, mouthfeel, colour, and appearance, with different flavours being created through variations in the raw materials and production process. Sensory analysis involves aroma and taste tests carried out by trained assessors. These give a full representation of flavour, whereas instruments can currently only provide data on aspects of flavour through the measurement of levels of known flavour compounds. Sensory analysis can be time consuming, and the data produced can be subject to external influences. Therefore, it is vital to identify the points in the process where flavour control is required and then to use suitable tests, under carefully controlled conditions, in order to obtain the information required.