Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

Daute, Martina; Jack, Frances; Baxter, Irene A.; Harrison, Barry; Grigor, John; Walker, Graeme M.

doi:10.3390/app11041410

Cited by 30 publications

(43 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The main production countries are Scotland, the USA, Ireland, Canada, and Japan. The top 10 whisky markets by volume are India, the USA, France, Japan, the United Kingdom, Spain, Canada, Brazil, South Africa, and Germany [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds

Chetrariu

Dabija

2021

Molecules

View full text Add to dashboard Cite

In order to extract antioxidant phenolic compounds from spent grain (SG) two extraction methods were studied: the ultrasound-assisted method (US) and the Ultra-Turrax method (high stirring rate) (UT). Liquid to solid ratios, solvent concentration, time, and temperature/stirring rate were optimized. Spent grain extracts were analyzed for their total phenol content (TPC) (0.62 to 1.76 mg GAE/g SG DW for Ultra-Turrax pretreatment, and 0.57 to 2.11 mg GAE/g SG DW for ultrasound-assisted pretreatment), total flavonoid content (TFC) (0.6 to 1.67 mg QE/g SG DW for UT, and 0.5 to 1.63 mg QE/g SG DW for US), and antioxidant activity was measured using 2, 2-diphenyl-2-picrylhydrazyl (DPPH) free radical (25.88% to 79.58% for UT, and 27.49% to 78.30% for UT). TPC was greater at a high stirring rate and high exposure time up to a certain extent for the Ultra-Turrax method, and at a high temperature for the ultrasound-assisted method. P-coumaric acid (20.4 ± 1.72 mg/100 SG DW for UT, and 14.0 ± 1.14 mg/100 SG DW for US) accounted for the majority of the phenolic found compounds, followed by rosmarinic (6.5 ± 0.96 mg/100 SG DW for UT, and 4.0 ± 0.76 mg/100 SG DW for US), chlorogenic (5.4 ± 1.1 mg/100 SG DW for UT, and non-detectable for US), and vanillic acids (3.1 ± 0.8 mg/100 SG DW for UT, and 10.0 ± 1.03 mg/100 SG DW for US) were found in lower quantities. Protocatechuic (0.7 ± 0.05 mg/100 SG DW for UT, and non-detectable for US), 4-hydroxy benzoic (1.1 ± 0.06 mg/100 SG DW for UT, and non-detectable for US), and caffeic acids (0.7 ± 0.03 mg/100 SG DW for UT, and non-detectable for US) were present in very small amounts. Ultrasound-assisted and Ultra-Turrax pretreatments were demonstrated to be efficient methods to recover these value-added compounds.

show abstract

Section: Introductionmentioning

confidence: 99%

Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds

Chetrariu

Dabija

2021

Molecules

View full text Add to dashboard Cite

show abstract

“…A quantitative descriptive analysis (QDA) was performed, as described in the literature [38][39][40]. The samples were assessed by The Scotch Whisky Research Institute (SWRI) expert sensory panel, consisting of 12 panellists over the age of 18, of mixed genders and ages.…”

Section: Sensory Analysis With Quantitative Descriptive Analysismentioning

confidence: 99%

Experimental Whisky Fermentations: Influence of Wort Pretreatments

Daute

Jack

Harrison

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this paper. This study investigated the impact of wort pretreatments (boiled, autoclaved, filtered) on fermentation performance and flavour development in Scotch whisky distillates as an alternative to freezing wort for storage. Our study showed that no significant sensorial differences were detected in low wines (first distillates), while the chemical compositions showed clear changes in increased levels of esters and higher alcohols in boiled and autoclaved wort. In contrast, filtered wort comprised overall lower levels of congeners. Regarding alcohol yield, all three pretreatments resulted in decreased yields. In practice, the pretreatment of wort prior to fermentation requires additional process operations, while freezing requires large storage units. The pretreatments adopted in this study significantly influence the composition of the malt wort used for experimental whisky fermentations, and this results in a poorer fermentation performance compared with untreated wort. We recommend the use of fresh or frozen wort as the best options for small-scale fermentation trials.

show abstract

“…relevante flüchtige Verbindungen in Whisky zu schaffen, wurden Literaturdaten ausgewertet. Anhand von 21 Berichten [1,[8][9][10][11]13,[15][16][17][18][19][20][21][22][23][24][25][26][27][28][29] zur Beschreibung sowie Untersuchung von Whisky wurde eine applikationsspezifische DB volatiler Komponenten zusammengestellt, welche entsprechend ihrer Häufigkeit kategorisiert wurden. Dies beinhaltet Studien zur Analyse von Whisky, u.a.…”

Section: Vergleich Mit Literaturdatenunclassified

“…[11,13]) sowie eine umfassende Beschreibung des Whisky-Aromas im Rahmen der Darstellung des Whisky-Flavour Wheels [26]. Beschrieben wurden dabei verschiedene Sorten Whisky: Scotch [9][10][11]13,[15][16][17][18][20][21][22][23][24][25][27][28][29], Irish Whiskey [24] sowie Bourbon / American Whiskey [1,9]. Die Verbindungen wurden gemäß der Häufigkeit ihrer Nennung kategorisiert.…”

Section: Vergleich Mit Literaturdatenunclassified