Sensory discrimination of blended Scotch whiskies of different product categories

Samples of 40 blended Scotch whiskies were analysed in a conventional senso ry profiling experiment employing 26 trained assessors, nosing using a cons ensus vocabulary. Whisky blends were classified into four product categorie s on the basis of labelling and retail price: Deluxe (11), standard (22), m ultiple retailer (4) and West Highland (3). From the analysis of variance ( ANOVA), highly significant attributes for discrimination between blended wh iskies were pungent, smoky/peaty, smooth, woody, vanilla, sulphury and ranc id whereas catty and sour/acetic were non-discriminating attributes. Princi pal component analysis (PCA) explained 58% total variance in four significa nt components. A version of partial least squares was used to assess the di scrimination power of attributes in characterising blend categories. Deluxe category was mainly perceived as fruity, buttery, malty and nutty, standar d as oily, sulphury, rancid, grainy, smooth, soapy, vanilla, solventy and s weet, retailer as solventy, soapy and rancid, and West Highland as woody, s moky/peaty, spicy and medicinal. Standard category blends were dispersed ac ross the product spaces by sharing similarities in characters with retailer and also, less extensively, with Deluxe blends. (C) 2001 Elsevier Science Ltd. All rights reserved.