Mapping Flavors mezcal, gin, whiskey, rum, & Evaluating sensorially their aroma clouds.

Gary Spedding This session covers the origin of the key volatiles of major spirit classes, provide sensory descriptors and then introduce sensomics terms including the Aroma Cloud. This sensory route mapping will then be followed by new thoughts on sensory evaluation. With a brief description as to how the gustatory, olfactory and trigeminal nerve systems receive signals and then, along with visual, auditory clues and memories, work together in order to interpret and make mapped identifications of the flavor profiles of such beverages. This information will assist distillers in quality control evaluation of their beverages, and for judges and consumers to better assess such products.