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Alcoholic beverages : Sensory evaluation and consumer research /
Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control. Consumer research methods are also significant. This book explores key research and practice in these areas.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing Ltd,
2011.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
225. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Alcoholic beverages : |b Sensory evaluation and consumer research / |c Guest editor J. Piggott. |
| 260 | |a Cambridge : |b Woodhead Publishing Ltd, |c 2011. | ||
| 300 | |a 1 online resource (520 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v 225 | |
| 505 | 0 | |a Part 1 Sensory evaluation: Principles and application to alcoholic beverages: Overview of sensory perception-- Sensory quality control and assurance of alcoholic beverages through sensory evaluation-- Principles of sensory shelf-life evaluation and its application to alcoholic beverages-- Sensory methods for product development and their application in the alcoholic beverage industry-- Gas chromatography-olfactometry of alcoholic beverages. Part 2 Fermented products: Beer: Production, sensory characteristics and sensory analysis-- Fortified wines: Styles, production and flavour chemistry-- Sake: Quality characteristics, flavour chemistry and sensory analysis-- Table wines: Sensory characteristics and sensory analysis. Part 3 Distilled products: Anise spirits: Types, sensory properties and sensory analysis-- Cognac: Production and aromatic characteristics-- Gin: Production and sensory properties-- Grape-based brandies: Production, sensory properties and sensory evaluation-- Grappa: Production, sensory properties and market development-- Moutai (Maotai): Production and sensory properties-- Pisco: Production, flavour chemistry, sensory analysis and product development-- Sugar cane spirits: Cachaca and rum production and sensory properties-- Tequila and mezcal: Sensory attributes and sensory evaluation-- Whiskies: Composition, sensory properties and sensory analysis. Part 4 Consumer research methods: Principles and application to alcoholic beverages: Consumer research in the wine industry: New applications of conjoint measurement-- Preference mapping: Principles and potential applications to alcoholic beverages. | |
| 520 | |a Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control. Consumer research methods are also significant. This book explores key research and practice in these areas. |b Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography - olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. | ||
| 545 | 0 | |a Dr John Piggott was until recently Reader in Food Science at University of Strathclyde, where he worked for many years on sensory analysis and quality of alcoholic beverages. | |
| 504 | |a Includes bibliographical references and index. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Alcoholic beverages |x Research. | |
| 650 | 0 | |a Consumers |x Research. | |
| 650 | 6 | |a Boissons alcoolisées |x Recherche. | |
| 650 | 6 | |a Consommateurs |x Recherche. | |
| 650 | 7 | |a Consumers |x Research |2 fast | |
| 700 | 1 | |a Piggott, J. | |
| 758 | |i has work: |a Alcoholic beverages (Text) |1 https://id.oclc.org/worldcat/entity/E39PCH3rJ4cRKyQg6KKmdYhyh3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Piggott, J. |t Alcoholic Beverages : Sensory Evaluation And Consumer Research. |d Burlington : Elsevier Science, ©2011 |z 9780857090515 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v 225. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1584641 |z Texto completo |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL1584641 | ||
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