Aroma Perception and Chemistry of Bitters in Whiskey Matrices: Modeling the Old-Fashioned

Johnson, Arielle J.; Hopfer, Helene; Heymann, Hildegarde; Ebeler, Susan E.

doi:10.1007/s12078-017-9229-3

Cited by 7 publications

(6 citation statements)

References 15 publications

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“…Cocktails are usually based on rum, gin, agave, vodka, whiskey, brandy, and other spirits, followed by juice, egg whites, and so on [9]. Previous studies have mainly focused on volatile compounds about base wines [10] and the influence of accessories on the taste [11].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail

et al. 2020

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Thirty-six volatile compounds, composed of 18 esters, 10 terpenes, and 8 others, were detected by headspace-solid phase microextraction (HS-SPME) equipped with gas chromatography-mass spectrometry (GC-MS) in mango and vodka cocktail. Moreover, these compounds were detected by olfactometry using aroma intensities. Comparing these compounds revealed that the aroma intensities (AIs) of limonene, 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate were higher than others (AIs ≥ 4). In this context, limonene was selected as the reference compound on the basis of the strongest component model. The aim of this study was to determine the perceptual interaction between limonene and 3-carene, myrcene, β-caryophyllene, citronellyl propanoate, respectively, in a binary mixture. In addition, feller’s addition model revealed that limonene presented an addition effect when combined with 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate. It could be stated that these compounds played an important role in the aroma of mango and vodka cocktail. The results demonstrated that molecular structure and the ratio between compounds affected the synergistic effect, and compounds with similar structure and aroma were more prone to undergo addition and synergy.

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Section: Introductionmentioning

confidence: 99%

Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail

et al. 2020

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“…Determination of the variations of these volatile compounds over time as the beer matures before consumption becomes an essential step in beer production in order to understand flavour stability ( Andrés-Iglesias et al., 2016 ; Kobayashi et al., 2008 ). In this regard, studies on volatile compounds responsible for flavour and how their variations over time affect flavour stability have been mentioned recently in literature especially on commercial bottled beer including craft/draft/lager beer ( Andrés-Iglesias et al., 2016 ; Gonzalez Viejo et al., 2019 ; Rossi et al., 2014 ), wines ( Moyano et al., 2019 ; Zhang et al., 2011 ; Ubeda et al., 2016 ; Pérez-Jiménez and Pozo-Bayón, 2019 ; Ríos-Reina et al., 2019 ; Morales et al., 2017 ; Tang et al., 2019 ; Azzi-Achkouty et al., 2017 ) and whiskey/brandy/spirits ( Biernacka and Wardencki, 2012 ; Johnson et al., 2017 ; Rodriguez Madrera et al., 2013 ).…”

Section: Introductionmentioning

confidence: 99%

Determination of volatile compounds during deterioration of African opaque beer using a stir bar sorptive extraction technique and gas chromatography-high resolution mass spectrometry

Ncube

Dube

Nindi

2020

Current Research in Food Science

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Opaque beer traditional to African communities undergoes quick deterioration and is consumed within 7 days of its production. The current study has utilized a stir bar sorptive extraction technique followed by GC-HRT determination to trace variations of 84 volatile compounds in four opaque beers commonly brewed in South Africa over the 7-day shelf life period. The major fruity esters were observed to increase up to Day 4 and eventually decreasing until Day 7 where their levels were finally lower than Day 1. Aldehydes reduced drastically and were less than 50% on Day 2 and becoming almost undetectable at Day 7. The common beer alcohols (phenylethyl alcohol and 3-methyl-1-butanol) decreased during beer shelf life while phenolics with undesirable medicinal tastes (creosol and p -cresol) increased up to 24-fold by Day 7. This study might open future research perspectives around opaque beer traditional to African rural communities.

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“…In this study untargeted, rapid GC and LC analyses were used to establish whether whiskeys were individually discriminable, or discriminable according to age or mashbill. As known flavorants were not targetted for analysis, the volatile and non‐volatile profiles from GC and LC are unable to ‘explain’ the sensory results from DA, as has been established in some other studies with alcoholic beverages . Instead, we would like to determine the degree to which the profile separations by these three methods can be said to be similar—to what degree are the apparent similarities reported above (Figures & ) justifiable?…”

Section: Discussionmentioning

confidence: 96%

Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys

et al. 2020

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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

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Aroma Perception and Chemistry of Bitters in Whiskey Matrices: Modeling the Old-Fashioned

Cited by 7 publications

References 15 publications

Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail

Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail

Determination of volatile compounds during deterioration of African opaque beer using a stir bar sorptive extraction technique and gas chromatography-high resolution mass spectrometry

Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys

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