Consumers' perceptions of whiskies and other alcoholic beverages

Piggott, John; Sheen, Margaret R.; Apostolidou, S.G.

doi:10.1016/0950-3293(90)90022-m

Cited by 36 publications

(17 citation statements)

References 5 publications

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“…However, most of these techniques imply the use of trained and experienced assessors, who normally tend to generate complex and scientifically orientated terms. On the contrary, consumer sensory panels generate easily understandable vocabularies, but have the disadvantages that they are too personal to be interpreted by anyone except the subject (Piggott et al 1990). One way to avoid these drawbacks and to obtain direct information about what sensations consumers perceive when eating food is to use the Repertory Grid Method (RGM) in conjunction with the Free Choice Profile (FCP) (Gomez et al 1998;Jahan et al 2005;Jaeger et al 2005;Hersleth et al 2003).…”

Section: How Consumers Perceive Sensory Characteristics?mentioning

confidence: 97%

“…On the other hand, it is similar in that the assessors must be able to detect differences between samples, verbally describe the perceived attributes and quantify them (Oreskovich et al 1991). The assessors only have to be objective, capable of using line scales, and of using their developed vocabulary consistently (Piggott et al 1990). Gonzalez-Tomas and Costell (2006) used the RGM plus FCP as a tool to obtain data on consumers' perceptions of the sensory characteristics of eight Spanish commercial vanilla dairy desserts.…”

Section: How Consumers Perceive Sensory Characteristics?mentioning

confidence: 99%

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Food Acceptance: The Role of Consumer Perception and Attitudes

2009

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The process by which man accepts or rejects food is of a multi-dimensional nature. In complex food matrices, it is not always easy to establish relationships between the individual chemical stimuli concentration, physiological perception, and consumer reaction. Consumers' responses to food are not only based on the sensory characteristics of the product and on their physiological status but they are also related to other factors, such as previous information acquired about the product, their past experience, and their attitudes and beliefs. This paper discusses different methods to obtain information about consumer perceptions, attitudes, beliefs, and expectations.

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Section: How Consumers Perceive Sensory Characteristics?mentioning

confidence: 97%

Section: How Consumers Perceive Sensory Characteristics?mentioning

confidence: 99%

Food Acceptance: The Role of Consumer Perception and Attitudes

2009

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“…However, QDA is very time-consuming due to the extensive training that assessors must undergo. Furthermore, Piggott, Sheen, and Apostolidou (1990) pointed out that trained and experienced assessors normally tend to generate complex and scientifically oriented terms in sensory research which may be difficult for nonspecialized people to understand.…”

Section: Introductionmentioning

confidence: 99%

Sensory characterization of dry-cured ham using free-choice profiling

Guárdia

Aguiar

Claret

et al. 2010

Food Quality and Preference

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“…There is very little published research into the sensory character or flavor chemistry of American whiskey. The few articles on the sensory attributes of any whiskey are largely focused on Scotch whisky (Lee, Paterson, Piggott, & Richardson, 2001a, 2001bPiggott & Jardine, 1979;Piggott, Sheen, & Apostolidou, 1990)-and because of the ingredient and processing differences between these whiskies and American whiskeys, the results cannot generalize. In the last decade, Poisson and Schieberle (2008a) published an aroma reconstruction study to confirm volatile aroma analysis of an American bourbon and included a small sensory component.…”

Section: Introductionmentioning

confidence: 99%

Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis

Lahne

Abdi

Collins

et al. 2019

Journal of Food Science

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We present a Descriptive Analysis (DA) of a large representative sample (24 whiskeys) of two legally distinct types of American whiskeys: bourbon and rye whiskey (respectively distilled from a fermented “mashbill” of at least 51% corn or rye). We wanted to determine whether a trained panel could find sensory differences between these two products. We used standard DA: 11 judges were trained for 10 hours to develop a lexicon of 24 flavor, taste, and mouthfeel descriptors for the 24 whiskey samples (15 bourbons and 9 ryes). Then, subjects rated each whiskey sample on each attribute, using unstructured line scales, in standard good sensory‐evaluation conditions, and in triplicate. Results were analyzed using MANOVA, Barycentric Discriminant Analysis, and Hierarchical Cluster Analysis. Overall, while 10 descriptors significantly differentiated the whiskeys, no attribute or combination of attributes was predicted by mashbill: The judges did not find differences in sensory character between bourbon and rye whiskeys as categories. However, significant differences could be attributed to the producer of the whiskey and to age at bottling. These results are important because American whiskey has recently become staggeringly popular, and because there is a consistent belief that bourbon and rye whiskeys—as categories—have distinct sensory characteristics. Practical Application This research contradicts popular and expert beliefs about the distinction between the popular and important American rye and bourbon whiskeys. A comprehensive sensory DA study of 24 American whiskeys with different mashbills (9 ryes and 15 bourbons) shows that—while each whiskey is individually distinct on a number of sensory dimensions—sensory differences between rye and bourbon whiskeys as product categories cannot be predicted by mashbill. For producers, consumers, and researchers, this research points to the need for new theories on the origins of flavors in whiskey, as it is now clear that the grain content alone cannot predict sensory qualities.

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Consumers' perceptions of whiskies and other alcoholic beverages

Cited by 36 publications

References 5 publications

Food Acceptance: The Role of Consumer Perception and Attitudes

Food Acceptance: The Role of Consumer Perception and Attitudes

Sensory characterization of dry-cured ham using free-choice profiling

Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis

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