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

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

Breeding cereal rye (Secale cereale) for quality traits

“…While baseline quality considerations present straightforward breeding targets, breeding for flavor remains at an early stage, but could benefit from advances in metabolomic profiling for spirits and sensory analysis. Phetxumphou et al (2020) have shown that both metabolomics and panelists can distinguish between high and low rye content, but to the best of our knowledge, there are no published scientific manuscripts of distillates from different rye varieties. However, at least one distillery has assessed produced estate grown rye whiskeys sourced from 14 individual rye varieties with distinct tasting notes (Far North Spirits, 2020.…”

“…In a study involving US rye whiskeys, Lahne et al (2019) trained a sensory panel with 18 aromas and two tastes (bitter and sweet), where vanilla/oak, raw wood/cedar, floral/violet, banana, and plum/cherry were highly cited aromas. Further work by Phetxumphou et al (2020) included 21 aroma and five flavor descriptors, of which "rye" itself was a new addition to the aromatic descriptors. In their study, significant attributes changed with aging time but generally included vanilla (flavor and aroma) and cherry and bread aromas.…”

“…The authors thus then tested two bourbons and two rye whiskeys made with controlled mash bills (20%, 35%, 55% and 70% rye), aging process and barrels (Phetxumphou et al, 2020). The panelists could distinguish between the high and low rye mash bill, and GC and LC profiles also reflected the proportion of rye to corn (Phetxumphou et al, 2020). Similarly, using HPLC to assess non-volatile compounds, Collins et al (2014) found that rye whiskeys could be somewhat distinguished from bourbons, especially those from small rye-focused distilleries.…”

“…Phetxumphou et al. (2020) have shown that both metabolomics and panelists can distinguish between high and low rye content, but to the best of our knowledge, there are no published scientific manuscripts of distillates from different rye varieties. However, at least one distillery has assessed produced estate grown rye whiskeys sourced from 14 individual rye varieties with distinct tasting notes (Far North Spirits, 2020, 2021).…”

“…Further work by Phetxumphou et al. (2020) included 21 aroma and five flavor descriptors, of which “rye” itself was a new addition to the aromatic descriptors. In their study, significant attributes changed with aging time but generally included vanilla (flavor and aroma) and cherry and bread aromas.…”