Structuring Sensory Practices for Excellence in Gin Quality and Innovation - Ginposium 2019
Evelyne Canterranne FlavorActiV
Regardless of style, neutrality of base spirit in gin is extremely important. Off-notes from impurities and/or contamination cause adverse effect on aroma & flavour profile, consistency and stability and influence the sensory quality of final products.
The presentation highlights the importance of sensory training and proficiency validation by practicing retronasal tasting using safe-to-taste GMP Pharma-compliant flavour references for sustained quality and consumer satisfaction.
FlavorActiV – The world leader in beverage sensory for tasting panels and analytical instruments.
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Presentations are provided for general information and were accurate to the best of the speakers’ knowledge at the time of recording. The Gin Guild does not accept responsibility for any errors, omissions or inaccuracies, nor for any actions taken in reliance on the information provided.