Perception of Whisky Flavour Reference Compounds by Scottish Distillers†

Lee, K.-Y. Monica; Paterson, Alistair; Piggott, John; Richardson, Gavin D.

doi:10.1002/j.2050-0416.2000.tb00058.x

Cited by 41 publications

(24 citation statements)

References 13 publications

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“…Although, this may be thought as counterintuitive in that people enjoyed the food more but ate less, the authors suggested that soft music and lights may actually slow consumption, thus making people eat less rapidly and hence enjoy their food more. Indeed, this is consistent with the idea that eating more slowly is related to higher satisfaction levels and lower energy intake [24].…”

Section: On the Multisensory Manipulation Of The Atmospheresupporting

confidence: 89%

Assessing the influence of the multisensory environment on the whisky drinking experience

Velasco

Jones²,

King³

et al. 2013

Flavour

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Background: Flavor perception depends not only on the multisensory integration of the sensory inputs associated with the food or drink itself, but also on the multisensory attributes (or atmosphere) of the environment in which the food/drink is tasted. We report two experiments designed to investigate whether multisensory atmospheric cues could be used to influence the perception of a glass of whisky (that is, a complex but familiar product). The pre-test (experiment 1) was conducted in the laboratory and involved a sample of 18 participants (12 females, 5 males, and 1 who did not specify gender), while the main study (experiment 2) was conducted at a large purpose-designed whisky-tasting event held in London, and enrolled a sample of 441 participants (165 female, 250 male, and 26 who failed to specify their gender). In the main experiment, participants were exposed to three different multisensory atmospheres/rooms, and rated various attributes of the whisky (specifically the nose, the taste/flavor, and the aftertaste) in each room. Results: Analysis of the data showed that each multisensory atmosphere/room exerted a significant effect on participants' ratings of the attributes that the atmosphere/room had been designed to emphasize (namely grassiness, sweetness, and woodiness). Specifically, the whisky was rated as being significantly grassier in the Nose ('grassy') room, as being significantly sweeter in the Taste ('sweet') room, and as having a significantly woodier aftertaste in the Finish ('woody') room. Overall, the participants preferred the whisky when they tasted it in the Finish room. Conclusions: Taken together, these results further our understanding of the significant influence that a multisensory atmosphere can have on people's experience and/or enjoyment of a drink (in this case, a glass of whisky). The implications of these results for the future design of multisensory experiences are discussed.

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Section: On the Multisensory Manipulation Of The Atmospheresupporting

confidence: 89%

Assessing the influence of the multisensory environment on the whisky drinking experience

Velasco

Jones²,

King³

et al. 2013

Flavour

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“…3 Lee et al recently suggested that n-hexanal by itself could not explain the 'grassy' flavour in malt whisky. 4 Thus, the compounds that give malt whisky a green note have *Correspondence to: K. Hosoi, Institute for Production Research and Development, The Nikka Whisky Distilling Co. Ltd. 967 Matsuyama Masuo, Kashiwa, Chiba 277-0033, Japan. been sufficiently identified.…”

Section: Introductionmentioning

confidence: 99%

Identification of green note compounds in malt whisky using multidimensional gas chromatography

Wanikawa

Hosoi

Kato

et al. 2002

Flavour & Fragrance J

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We studied green note compounds in malt whisky using multidimensional GC-MS-olfactometry (MDGC-MS-O). Two aldehydes and three alcohols were shown to contribute to the green note: E,Z-2,6-nonenal and E-2-nonenal, and 1-octen-3-ol, 4-hepten-1-ol and nonan-2-ol, respectively. Malt whiskies with high green note scores organoleptically contained more of the aldehydes and nonan-2-ol than those with low scores. This is the first time that E,Z-2,6-nonadienal, 1-octen-3-ol, and 4-hepten-1-ol have been identified in malt whisky. These compounds are related to lipid oxidation and degradation, and formation may be due to the action of lipoxygenase. In addition, MDGC-MS-O was effective in examining small amounts of compounds in malt whisky, which contains many volatiles, since this method enables the volatiles in a complicated matrix to be highly resolved without the influence of large amounts of volatiles.

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“…In beverage industry the oils are used for soft drink of cola-type, beer, whisky and wine [4][5][6]. The adding aroma of nutmeg essential oils on these products linked to ICSAFS Conference Proceedings spicy aroma.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Activity of Nutmeg Oil

Nurjanah¹,

Putri²,

Sugiarti³

2017

KLS

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Indonesia is one of the largest producer of nutmeg oil (Myristica fragrans). This essential oil has a lot of usefulness for food and pharmaceutical industries, however antibacterial activity of Indonesian nutmeg oil has not been investigated yet. Antibacterial activity Myristica fragrans oil from two areas respectively (Sulawesi and Central Java) were investigated. The essential oils was extracted using water and steam distiller and then its antibacterial activity against pathogenic bacteria (gram-positive bacteria: Staphylococcus aureus, Staphylococcus epidermis, and gram-negative bacteria: Shigella Dysenteriae, Salmonella Typhi) was examined. Resistance pattern was studied by in vitro disc diffusion method using essential oil concentration 20%, 40%, 60%, 80% and 100%. The result showed that the two essential oils inhibited all bacteria. The highest inhibition zone on Central Java nutmeg oil was on 60% concentration of the oil (12.96 16.79, 13.46 and 16.50

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Perception of Whisky Flavour Reference Compounds by Scottish Distillers†

Cited by 41 publications

References 13 publications

Assessing the influence of the multisensory environment on the whisky drinking experience

Assessing the influence of the multisensory environment on the whisky drinking experience

Identification of green note compounds in malt whisky using multidimensional gas chromatography

Antibacterial Activity of Nutmeg Oil

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