Nitrogen Compounds in Rum and Whiskey

Abstract

SUMMARY— The nitrogen compounds from a Jamaica rum and a Scotch blended whiskey were isolated and identified by gas chromatography and mass spectrometry. In both spirits were found: pyridine, α‐picoline, β‐picoline, thiazole, methylpyrazine, 2,5‐dimethylpyrazine, 2,6‐dimethylpyrazine, 2,3‐dimethylpyrazine, 2‐methyl‐6‐ethy/pyrazine, 2‐methyl‐5‐ethylpyrazine, trimethylpyrazine and 2.5.dimethyl‐3‐ethylpyrazine. 2.Methyl‐6‐vinylpyrazine was detected only in rum. Nine compounds in whiskey and eleven in rum have not previously been reported as constituents of these drinks or fusel oils.

Pyrazines in foods

“…Interestingly, Wobben et al (1971) did not report the presence of tetramethylpyrazine in their whisky sample.…”

“…Rum and Whisky Wobben et al (1971) isolated the basic flavor fraction from a Jamaican rum and a Scotch blended whisky. The pyrazines isolated are summarized in Table 14.…”

A sensory characterization of some N‐heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception

“…6,7 The development of the spirit ageing bouquet integrates a wide range of complex aromatic nuances, where roasted and nutty aromas are frequently expected. 8 Some studies showed the relevant impact of alkylpyrazines in the development of these aromas, in both whisky 9 and Chinese Baiju. 10 In whisky, several authors identified the sensory relevance of nitrogen heterocyclic compounds to the aromatic complexity.…”

Development of a Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry Method for Quantifying Nitrogen-Heterocyclic Volatile Aroma Compounds: Application to Spirit and Wood Matrices

“…To date, some N -heterocyclic compounds of interest have been detected in spirit beverages. Kahn (1969) and Worben et al (1971) identified several alkyl-pyrazines in Scotch whiskies, which was confirmed by Nishimura and Masuda (1971) in Japanese whiskies and later by Boothroyd et al (2014) in a larger set of Scotch whiskies. Moreover, pyrazines were also found in other distillates, including Cognac, tequila, rum, and other types of liquors .…”

“…The average concentrations of the volatile aroma compounds are presented in Table . Several alkylpyrazines (such as 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2,3,5,6-tetramethylpyrazine) were previously detected in whisky and rum and quantified from few to several hundred micrograms per liter (μg/L). , Moreover, quinoline 2- and 6-methylquinolines were previously identified in whisky . However, to our knowledge, it was the first time that 2-ethyl-3,5-dimethylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, acetylpyrazine, and acetylpyrrole derivatives were reported in spirit beverages.…”