Sensory evaluation underpins most of the research carried out at the Institute. It provides a link between our analytical measures of the chemical make-up of a product and its actual flavour, as perceived by the consumer.

Sensory evaluation of a product’s flavour characteristics is performed by a panel of trained assessors from the Institute staff. All sensory analysis is performed in a purpose-built laboratory. Sensory data is of key importance to both the progression of research projects and as a resource for member companies. Third-party work can also be undertaken. Our range of sensory services include:

	assessing the sensory impact on the final product of changing Scotch Whisky process parameters
	determination of product authenticity in terms of sensory character
	taint testing of packaging
	new product development
	screening of industry personnel to determine their suitability as sensory assessors
	in-depth training of sensory assessors on the attributes of Scotch Whisky and other spirit drinks