Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis

Author:

Lahne Jacob1ORCID,Abdi Hervé2,Collins Thomas3,Heymann Hildegarde4

Affiliation:

1. Dept. of Food Science & Technology; Virginia Tech; 1230 Washington St Blacksburg VA 24061 U.S.A

2. School of Behavioral and Brain Sciences; Univ. of Texas-Dallas; 800 West Campbell Rd Richardson TX 75080 U.S.A

3. Viticulture & Enology Program; Washington State Univ.; Richland WA 99354 U.S.A

4. Dept. of Viticulture & Enology; University of California-Davis; One Shields Ave Davis CA 95616 USA

Publisher

Wiley

Subject

Food Science

Reference32 articles.

1. Multiple factor analysis: Principal component analysis for multitable and multiblock data sets;Abdi;Wiley Interdisciplinary Reviews: Computational Statistics,2013

2. Asimov , E. 2006a All But Lost, Rye Is Revived as the Next Boutique Find The New York Times

3. Asimov , E. 2006b All but lost, rye is revived as the next boutique find The New York Times

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