Novel Methods of Sensory Analysis for Whisky Flavour
  Reviewing and trialling sensory analysis methods that are new or used in other industries to help create more accurate and rapid methods for the Scotch Whisky industry.

  • Start Date:

    1 October 2022

  • End Date:

    31 January 2026

  • Activity Type:

    Externally Funded Research

  • Funder:

    The Scotch Whisky Research Institute

  • Value:

    拢54072

Project Team