Sensory Analysis in Quality Control: The Gin as an Example

Abstract

In the last years the use of sensory analysis as quality control in the industry has increase its use. Some sensory methods as difference methods (particularly difference from standard) and descriptive methods are showed its usefulness in a wide range of industries. Nevertheless, is vital to continue the research in sensory analysis in order to ensure the optimum results. On the other hand methods as affective or preference methods are not useful to take part of a quality assurance program. The results obtained by our group in the sensory analysis of gin showed as difference test and descriptive analysis could be a good method to evaluate the quality of a distilled beverage as gin. The variability of such samples makes them particularly important to obtain a consensus about the list of descriptors and therefore the training of the panel is especially important. This allows to evaluate the changes or alterations in the production process of alcoholic beverages and to make the appropriate modifications. Also, the results obtained from sensory analysis are in accordance with the results obtained in chemical analysis.