John Piggott is Director of the ARC Centre of Excellence in Population Ageing Research (CEPAR), and of the Australian Institute for Population Ageing Research at the University of New South Wales, Australia, where he is Scientia Professor of Economics and also holds an ARC Australian Professorial Fellowship. He serves as book review editor of the Cambridge journal, the Journal of Pension Economics and Finance, as an Associate Editor of the Journal of the Economics of Aging, and has recently been appointed to the editorial board of the Journal of Retirement.

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: Sensory evaluation: principles and application to alcoholic beveragesChapter 1: Overview of sensory perceptionAbstract:1.1 Introduction1.2 The common senses1.3 Oro-sensory systems1.4 Sense of smell1.5 Integration of sensory information1.6 Mechanisms of perception, cognition and emotion1.7 Sensory perception, satiation and food reward1.8 Sensory perception and learning of preferences1.9 Conclusion and future trendsChapter 2: Sensory quality control and assurance of alcoholic beverages through sensory evaluationAbstract:2.1 Introduction2.2 Sensory quality concerns and issues in the alcohol beverage industry2.3 Similarities and differences in alcoholic beverages2.4 Factors influencing the development of off-flavors and taints2.5 The use of instrumental methods to aid sensory quality evaluations2.6 Future trends in quality evaluations2.7 Additional sources of information2.8 ConclusionsChapter 3: Principles of sensory shelf-life evaluation and its application to alcoholic beveragesAbstract:3.1 Introduction: principles of sensory evaluation in shelf-life testing3.2 General principles of shelf-life estimation3.3 Microbial analysis3.4 Sensory discrimination tests3.5 Quantitative descriptive tests3.6 Sensory term reduction3.7 Sensory profile changes in alcoholic beverages3.8 Consumer acceptability testing3.9 Instrumental analysis3.10 Accelerated storage tests3.11 Future trendsChapter 4: Sensory methods for product development and their application in the alcoholic beverage industryAbstract:4.1 Introduction4.2 Perceptual maps4.3 Temporal dominance of sensation (TDS)4.4 Prediction of perceived astringency induced by phenolic compounds in alcoholic beverages4.5 Future trendsChapter 5: Gas chromatography-olfactometry of alcoholic beveragesAbstract:5.1 Introduction5.2 Principles of gas chromatography-olfactometry (GC-O)5.3 Applications of GC-O in the flavour analysis of alcoholic beverages5.4 ConclusionsPart II: Fermented productsChapter 6: Beer: production, sensory characteristics and sensory analysisAbstract:6.1 Introduction6.2 The origins of beer flavour6.3 Off-flavours and their origin6.4 Sensory analysis practice in the brewing industry6.5 Future trendsChapter 7: Fortified wines: styles, production and flavour chemistryAbstract:7.1 Introduction to fortified wines7.2 Comparison of styles and types of fortified wines and their production methods7.3 Flavour chemistry and sensory properties7.4 Legal aspects and health considerations7.5 Future trendsChapter 8: Sake: quality characteristics, flavour chemistry and sensory analysisAbstract:8.1 Introduction8.2 Quality of sake8.3 Flavour and aroma of sake8.4 Sensory evaluation method8.5 Future trends8.6 Sources of further information8.7 AcknowledgementChapter 9: Table wines: sensory characteristics and sensory analysisAbstract:9.1 Introduction9.2 Categories of table wines9.3 Flavor chemistry and sensory aspects9.4 Sensory analysis applied to table wines9.5 Future trendsPart III: Distilled productsChapter 10: Anise spirits: types, sensory properties and sensory analysisAbstract:10.1 Overview of anise spirits (pastis, ouzo, tsipouro)10.2 History of anise spirits10.3 Raw materials and production process10.4 Description of major variants10.5 Overview of flavour chemistry and sensory properties10.6 Description of sensory analysis practice in the anise spirit industry10.7 How consumer research is managed and executed10.8 Future trendsChapter 11: Cognac: production and aromatic characteristicsAbstract:11.1 Raw materials, production process and major variants11.2 Overview of flavour chemistry and sensory properties11.3 Sensory analysis practice in the industry11.4 Consumer research: creation of the Cognac aroma wheelChapter 12: Gin: production and sensory propertiesAbstract:12.1 Introduction12.2 Gin production12.3 Flavour chemistry12.4 Sensory properties of gin and sensory analysis practice in the industry12.5 Future trendsChapter 13: Grape-based brandies: production, sensory properties and sensory evaluationAbstract:13.1 Introduction13.2 Brandy production13.3 Types of brandies13.4 Understanding brandy flavour13.5 Sensory evaluation of brandy13.6 Brandy and consumer research13.7 Future trendsChapter 14: Grappa: production, sensory properties and market developmentAbstract:14.1 Introduction14.2 Production process14.3 Chemical composition and sensory properties14.4 Grappa categories14.5 Grappa tasting14.6 Grappa and the consumer14.7 New product development14.8 Future trendsChapter 15: Moutai (Maotai): production and sensory propertiesAbstract:15.1 Historical background15.2 Ecological environment15.3 Production of Kweichow Moutai15.4 Sensory properties and flavor chemistry15.5 Marketing15.7 AcknowledgementsChapter 16: Pisco: production, flavor chemistry, sensory analysis and product developmentAbstract:16.1 Introduction16.2 Pisco production16.3 Pisco flavor chemistry16.4 Main sensory properties of Pisco16.5 Sensory analysis practice in the Pisco industry16.6 Consumer research and product development in the Pisco industry16.7 Future trends16.8 AcknowledgmentsChapter 17: Sugar cane spirits: cachaça and rum production and sensory propertiesAbstract:17.1 Introduction17.2 Raw materials17.3 Fermentation17.4 Distillation17.5 Maturation17.6 Cachaça and rum: similarities and differences17.7 Sensory quality of cachaça and rum17.8 The challenge of new markets17.10 AcknowledgementChapter 18: Tequila and mezcal: sensory attributes and sensory evaluationAbstract:18.1 Introduction18.2 Origin of the sensory attributes of tequila and mezcal18.3 Sensory evaluation of tequila and mezcal from a research perspective18.4 Application of sensory evaluation in industry18.5 Sources of further information18.6 AcknowledgementsChapter 19: Whiskies: composition, sensory properties and sensory analysisAbstract:19.1 Introduction19.2 The influence of raw materials and production processes on sensory character19.3 Whisky composition and sensory properties19.4 Sensory analysis in the whisky industry19.5 Future trendsPart IV: Consumer research methods: principles and application to alcoholic beveragesChapter 20: Consumer research in the wine industry: new applications of conjoint measurementAbstract:20.1 Background: understanding the mindset of the consumer20.2 Experiments and statistical tools20.3 Conjoint measurement (CM): experiments by mixing together ideas20.4 Applying CM to wine: traditional approaches20.5 Understanding white wine using experimental design of ideas20.6 The case of red wine20.7 Next generation thinking: price and emotion/feeling and its application to dessert wine20.8 Concluding remarksChapter 21: Preference mapping: principles and potential applications to alcoholic beveragesAbstract:21.1 Introduction21.2 Conducting central location trials (CLTs)21.3 Analyses21.4 Recent developments in preference mapping21.6 AcknowledgementIndex

"A wonderful book … a must-read. Excellent index and references." --Food and Beverage Reporter