## 3 Results and Discussion
### Sensory Properties  
The average results and the statistical results for AUS sensory assessment are shown in Table 4; the attributes which are significantly different among samples are highlighted. Complementarily, Figure 3 illustrates the sensory profile based on such significant attributes. The variance analysis showed a marked effect of ageing on the following sensory attributes of the AUSs: (1) olfactory attributes: vanilla, woody, caramel, toasted, dried fruits, coffee, sweet; (2) gustatory attributes: smooth, burning, body, flavour evolution, flavour complexity, retronasal aroma; (3) overall quality including aroma and flavour (Table 4). The sensory attributes without influence from ageing are greenish; alcohol; fruity; floral; rancid; spicy; smoke; green; tails; glue; caoutchou; sweetness; astringency; roughness; bitterness; uncutuous. As far as we know, no studies were performed on the sensory characterization of the AUS, and more studies are needed to define the sensory fingerprint of this beverage. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Attributes** & **C** & **LT3** & **MT3** & **MPT3** & **LT6** & **MT6** & **MP 6** \\ \hline \multirow{10}{*}{Olfactory} & Alcohol & 2.8 & 2.8 & 2.3 & 2.6 & 2.6 & 2.6 & 2.8 \\  & Fruity & 2.7 & 1.6 & 1.5 & 1.8 & 1.5 & 1.7 & 1.7 \\  & Floral & 0.8 & 1.4 & 0.9 & 1.1 & 1.0 & 1.0 & 1.3 \\  & **Vanilla** & 0.2 a & 1.2 b & 2.0 c & 1.0 b & 1.2 b & 1.6 bc & 1.8 c \\  & **Woody** & 0.1 a & 1.9 ab & 1.9 b & 1.8 b & 1.1 ab & 1.9 b & 2.0 b \\  & Rancid & 0.6 & 0.4 & 0.8 & 0.4 & 0.6 & 0.6 & 0.9 \\  & Spicy & 0.8 & 1.3 & 1.6 & 1.4 & 1.3 & 1.5 & 1.5 \\  & **Caramel** & 0.3 a & 0.7 ab & 1.7 d & 1.4 c & 0.8 ab & 1.1 bc & 1.5 c \\  & **Toasted** & 0.5 a & 0.9 ab & 1.6 b & 1.3 b & 1.2 b & 1.3 b & 1.3 b \\  & **Dried fruits** & 1.3 a & 1.4 ab & 1.8 b & 1.0 a & 1.2 a & 1.5 ab & 1.8 b \\  & Smoke & 0.7 & 0.7 & 0.9 & 1.0 & 0.9 & 1.0 & 1.0 \\  & **Coffee** & 0.1 a & 0.1 a & 0.3 ab & 0.3 ab & 0.4 ab & 0.3 ab & 0.7 b \\  & **Sweet** & 1.5 b & 1.2 ab & 1.6 b & 0.8 a & 1.1 a & 1.1 a & 1.1 a \\  & Green & 1.0 & 0.3 & 0.4 & 0.2 & 0.4 & 0.2 & 0.3 \\  & Tails & 0.3 & 0.0 & 0.0 & 0.0 & 0.1 & 0.0 & 0.0 \\  & Glue & 0.0 & 0.5 & 0.2 & 0.4 & 0.5 & 0.3 & 0.5 \\  & Caoutchouc & 0.4 & 0.2 & 0.1 & 0.1 & 0.2 & 0.1 & 0.2 \\ \hline \multirow{10}{*}{Gustatory} & Sweetness & 2.7 & 2.1 & 2.6 & 2.2 & 2.4 & 2.2 & 2.3 \\  & **Smooth** & 2.4 a & 2.5 a & 3.1 b & 2.7 ab & 3.1 b & 2.5 a & 2.8 ab \\  & **Burning** & 3.2 b & 2.7 a & 2.5 a & 2.7 a & 2.6 a & 2.6 a & 2.5 a \\  & Astrignency & 1.7 & 1.6 & 1.5 & 1.4 & 1.5 & 1.7 & 1.6 \\  & Roughness & 2.2 & 1.8 & 1.6 & 1.8 & 1.7 & 1.7 & 1.9 \\  & Bitterness & 1.0 & 1.2 & 0.9 & 1.3 & 1 & 1.2 & 1.3 \\  & **Body** & 2.5 a & 2.4 a & 3.0 b & 2.9 ab & 2.7 ab & 2.9 ab & 2.9 ab \\  & Unctuous & 1.8 & 2.2 & 2.6 & 2.0 & 2.4 & 1.9 & 2.2 \\  & **Flavour evolution** & 1.9 a & 2.4 ab & 2.8 b & 2.8 b & 2.7 b & 2.6 b & 2.8 b \\  & **Flavour complexity** & 2.8 a & 2.8 a & 3.2 ab & 3.0 ab & 3.3 b & 3.0 ab & 3.0 ab \\  & **Retronasal aroma** & 2.9 a & 2.7 a & 3.3 b & 3.1 ab & 3.1 ab & 3.0 ab & 3.0 ab \\ \hline \multirow{10}{*}{Gustatory} & **Aroma quality** & 12.8 a & 13.9 b & 15.2 c & 14.0 b & 14.1 b & 14.2 b & 14.3 b \\  & **Flavour quality** & 13.2 a & 13.6 ab & 15.0 c & 14.2 bc & 13.6 ab & 14.4 bc & 14.2 bc \\ \cline{1-1}  & **Overall quality** & 13.2 a & 13.7 b & 15.0 c & 14.1 b & 14.2 b & 14.3 b & 14.1 b \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Results of the sensory analysis of AUS regarding olfactory and gustatory attributes. Regarding the olfactory attributes, ANOVA showed higher discrimination according to the toasting level than to the ageing time for the different spirits analysed. In this group, vanilla, woody, caramel, toasted, dried fruits, coffee, and sweet presented significant differences. Comparing these attributes, the more balanced AUS were those aged with MT, which also exhibited lower variation between three and six months of ageing. However, the effect of the toasting level is more evident than the observed ageing time.