Flavour Components of Whiskey. III. Ageing Changes in the Low-Volatility Fraction

MacNamara, Kevin; Wyk, C. J. van; Brunerie, Pascal; Augustyn, O.P.H.; Rapp, A.

doi:10.21548/22-2-2199

Cited by 18 publications

(21 citation statements)

References 20 publications

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“…The sensory compound differences between them are mostly likely present due to contact with oak and the chemical reactions taking place in the barrel during residence time (Mosedale and Puech, 1998;Spedding, 2018). The results of this study are similar to the findings of Owens et al (2016) ( Table 5) and MacNamara et al (2001) which showed compounds derived from wood were found in samples they analyzed. The colorless, unaged whiskies also lack complexity with regard their sensory profiles (Tables 3 to 5).…”

Section: Discussionsupporting

confidence: 93%

Comparison of unaged and barrel aged whiskies from the same Mash Bill using gas chromatography/mass spectrometry

Heinz¹,

Elkins²

2019

J. Brew. Distilling

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This study provides qualitative data on sensory compounds present in barrel aged U.S. corn-based whiskies (primarily bourbon) and their unaged counterparts. Whisky samples of commercial brands by Heaven Hill, Buffalo Trace, Maker's Mark, and Nelson's Greenbrier Distillery were tested by direct injection gas chromatography/mass spectrometry. Chromatograms of samples were analyzed against NIST mass spectra to develop and compare sensory compounds present in the whiskies analyzed. Results obtained from commercial whisky brands were used to build a baseline of sensory compounds present, providing a framework to show comparable compounds between the barrel aged whiskies and colorless, unaged whisky. Results show that barrel aging is an additive process in terms of total sensory compounds present and that sensory compounds resulting from barrel aging having longer retention times than those found in unaged whisky.

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Section: Discussionsupporting

confidence: 93%

Comparison of unaged and barrel aged whiskies from the same Mash Bill using gas chromatography/mass spectrometry

Heinz¹,

Elkins²

2019

J. Brew. Distilling

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“…Guaiacol concentrations of compounds were as much as 100 times higher than those found in some literature, and comparable to others [12][13][14][15][16]. Eugenol concentrations were 10 times higher than those found in some literature and slightly less than double those found in others [12][13][14][15][16]. Vanillin concentrations were comparable to some at the 10 gallon size and comparable to others at the 2 gallon size [12][13][14][15][16].…”

Section: Resultssupporting

confidence: 71%

“…Eugenol concentrations were 10 times higher than those found in some literature and slightly less than double those found in others [12][13][14][15][16]. Vanillin concentrations were comparable to some at the 10 gallon size and comparable to others at the 2 gallon size [12][13][14][15][16].…”

Section: Resultsmentioning

confidence: 38%

Extraction of Wood Constituents from Non-Conventional, Small Whiskey Barrels

2016

J Food Process Beverages

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“…However, the maturation in barrels is considered crucial for fine-tuning the sensory properties of the new-make spirit (distillate). Many aspects of the barrel aging process have been evaluated, like the effect of ethanol concentration on the extraction of aroma and flavor compounds from wood (Boruff and Rittschof, 1959 ; Lee et al, 2001 ; MacNamara et al, 2001 , 2011 ) or the effect of temperature and humidity during aging (Liebmann and Scherl, 1949 ; Swan and Burtles, 1978 ). The impact of the barrel making processes including toasting and charring of the interior surfaces of the barrel (Conner et al, 1993 ; Reid et al, 1993 ; Mosedale and Puech, 1998 ; Labbé et al, 2006 ) and the impact of the aging duration have been evaluated as well (Liebmann and Scherl, 1949 ; Nose et al, 2004 ; MacNamara et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Usage of FT-ICR-MS Metabolomics for Characterizing the Chemical Signatures of Barrel-Aged Whisky

et al. 2018

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Whisky can be described as a complex matrix integrating the chemical history from the fermented cereals, the wooden barrels, the specific distillery processes, aging, and environmental factors. In this study, using Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) and liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS), we analyzed 150 whisky samples from 49 different distilleries, 7 countries, and ranging from 1 day new make spirit to 43 years of maturation with different types of barrel. Chemometrics revealed the unexpected impact of the wood history on the distillate's composition during barrel aging, regardless of the whisky origin. Flavonols, oligolignols, and fatty acids are examples of important chemical signatures for Bourbon casks, whereas a high number of polyphenol glycosides, including for instance quercetin-glucuronide or myricetin-glucoside as potential candidates, and carbohydrates would discriminate Sherry casks. However, the comparison of barrel aged rums and whiskies revealed specific signatures, highlighting the importance of the initial composition of the distillate and the distillery processes.

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Flavour Components of Whiskey. III. Ageing Changes in the Low-Volatility Fraction

Cited by 18 publications

References 20 publications

Comparison of unaged and barrel aged whiskies from the same Mash Bill using gas chromatography/mass spectrometry

Comparison of unaged and barrel aged whiskies from the same Mash Bill using gas chromatography/mass spectrometry

Extraction of Wood Constituents from Non-Conventional, Small Whiskey Barrels

Usage of FT-ICR-MS Metabolomics for Characterizing the Chemical Signatures of Barrel-Aged Whisky

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