CSP Tasting & Sensory Evaluation 2

Question 1

When nosing a Scotch whisky, why is it recommended to keep your mouth slightly open?

Accepted Answer

To activate both olfactory and gustatory receptors simultaneously

Answer

Keeping the mouth slightly open engages both the nose and throat simultaneously, activating orthonasal and retronasal olfaction together for a fuller aroma picture.

Question 2

Which primary aroma family is most commonly associated with peated Islay Scotch whiskies?

Accepted Answer

Phenolic/Medicinal

Answer

Peated malts produce phenolic compounds—particularly guaiacol and cresols—that manifest as smoky, medicinal, or iodine-like aromas characteristic of Islay whiskies.

Question 3

On the Scotch Whisky Research Institute (SWRI) flavor wheel, which descriptor sits in the 'Cereal' segment?

Accepted Answer

Malty/Biscuity

Answer

The Cereal segment of the SWRI flavor wheel contains descriptors such as malty, biscuity, and porridge-like notes that derive from the grain itself.

Question 4

What is retronasal olfaction, and why is it important in Scotch evaluation?

Accepted Answer

Perceiving aromas via the nasal passage from inside the mouth during and after swallowing

Answer

Retronasal olfaction occurs when volatile compounds travel from the mouth up to the olfactory epithelium after swallowing, revealing finish aromas not detected ortho-nasally.

Question 5

A taster notes a 'green apple' aroma in a young new-make Scotch spirit. Which compound is primarily responsible?

Accepted Answer

Isoamyl acetate

Answer

Isoamyl acetate is the primary ester responsible for green apple or banana-like aromas in new-make spirit, produced during yeast fermentation.

(CSP) Certified Scotch Professional Practice Test

(CSP) Certified Scotch Professional Practice Test

CSP Tasting & Sensory Evaluation 2