Food science researchers conduct sensory study on aging characteristics of American whiskeys

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research 1:32 Food science researchers conduct sensory study on aging characteristics of American whiskeys

By:

Dawn Jefferies

17 Dec 2018 432

Two Virginia Tech Food Science and Technology researchers using the department’s new Sensory Evaluation Lab in HABB1 to conduct a two part study on how humans perceive the changes in smell and taste that occur throughout the aging process of different American whiskeys. The results will, among other benefits, help inform whiskey recipe development.