No abstract

American whiskeys are economically and culturally significant beverages with complex sensory profiles; however, how aromas and flavours are linked to mashbill (fermentedwash recipe) and/or aging time in new, charred oak barrels have not been thoroughly investigated. To accomplish this goal, sensory Descriptive Analysis and Chemometric analyses, including Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry and Liquid Chromatography-Quadrupole-Time-of-Flight-Mass Spectrometry, were conducted to evaluate American whiskeys distilled from controlled mashbills (two bourbons, two ryes) and aged in new, charred oak barrels from the same cooperage and stave lot. Data were analysed using M/ANOVA, Canonical Variate Analysis and Multiple Factor Analysis. The trained Descriptive Analysis panel evaluated all samples and developed a consensus attribute list. Panellists rated samples on 15-pt scales, in triplicate using a Williams Latin Square Design spread over 12 sessions to reduce presentation order effects. Descriptive Analysis results revealed that whiskey samples varied significantly in multivariate profiles and for 18 of 35 attributes by mashbill and aging time at bottling, but not by their interaction. Potentially positive whiskey attributes (e.g., vanilla and apples) are linked to increased aging times and higher corn content whereas other attributes (e.g., vegetal and hay/grassy) are correlated to shorter aging times. All analyses showed similar overall projections in the Multiple Factor Analysis for individual samples. Results from this study can help researchers, consumers, and distillers map sensory profiles of American whiskeys due to mashbill and aging time bottling. © 2020 The Institute of Brewing & Distilling Additional supporting information may be found online in the Supporting Information section at the end of the article.Additional supporting information may be found online in the Supporting Information section at the end of the article.Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys J. Inst. Brew. 2020; 126: 194-205

Using reaction coordinates, we develop a general method to calculate quantum mechanically the reactive and nonreactive scattering probabilities for a collinear collision of an atom and a diatomic molecule. This method offers increased flexibility over previous methods, in that a much wider variety of potential surfaces may be investigated in a much faster scheme of solution.

A medical food was formulated as a dry powder product containing free essential ammo acids, fat and carbohydrates. Samples were stored at 4"C, 25"C, and 40°C and evaluated periodically during storage. Proximate analysis, pH, amino acid analysis, osmolarity, emulsion stability, Hunter color difference, and sensory evaluation tests were performed. Changes could not be detected by the chemical tests employed, but were manifested in sensory analysis. This study indicated that sensory testing of medical foods is a critical tool in the assessment of product stability and must be considered an integral part of any medical food stability program. Chemical analysis alone will not provide sufficient data to allow prediction of either patient acceptance or product integrity.

The collinear H+Cl2→HCl+Cl reaction is treated quantum mechanically for a variety of potential energy surfaces. Those features of the potential energy surface leading to vibrational excitation of the product are identified, and vibrational excitation of the product comparable to that observed experimentally is obtained.