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![[SRC-140] RATA sensory protocol (PDF sheet 4)](https://images.spr.so/cdn-cgi/imagedelivery/j42No7y-dcokJuNgXeA0ig/95dc2f1d-5993-42f1-a7c0-c08fe42504f7/whiskey_research/w=1920,quality=90,fit=scale-down)
The protocol is suited to its classification task and sample set; it is not automatically optimal for preference or fine descriptive work.
The methods section specifies how sensory data were generated.
Eleven members of the Fraunhofer IVV panel assessed coded, randomized whisky preparations orthonasally. They selected at most five attributes from a panel-developed list and rated selected attributes 1–3; 20% and 40% ABV preparations and eight higher-proof originals were assessed.
5
PDF sheet 4
RATA sensory protocol
Rechecked 2026-09-27 against sheets 3–5. Attribute selection by trained members is described; reference-standard calibration of this panel is not established. Five-attribute cap preserved.
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