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  1. #1
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    Bourbon - most active volatiles

    http://pubs.acs.org/doi/full/10.1021/jf800382m

    Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky (whiskey!) by Application of the Aroma Extract Dilution Analysis

    Luigi Poisson and Peter Schieberle*
    Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany
    J. Agric. Food Chem., 2008, 56 (14), pp 5813–5819
    DOI: 10.1021/jf800382m
    Publication Date (Web): June 21, 2008
    Copyright 2008 American Chemical Society

    Table 1. Most Odor-Active (FD ≥ 32) Volatile Constituents Identified in Bourbon Whisky (whiskey!)

    This table lists the components responsible for tasting notes, such as:

    8 3-methylbutyl acetate fruity
    21 α-damasconef cooked apple
    27 (3S,4R)-trans-whiskylactone coconut-like
    35 γ-decalactone peach-like
    36 4-allyl-2-methoxyphenol clove-like

    There are usually several compounds in each category. The "banana" and/or pear notes are associated with 3-methylbutyl acetate.

  2. #2
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    Re: Bourbon - most active volatiles

    Quote Originally Posted by Jono View Post
    http://pubs.acs.org/doi/full/10.1021/jf800382m

    Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky (whiskey!) by Application of the Aroma Extract Dilution Analysis

    Luigi Poisson and Peter Schieberle*
    Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany
    J. Agric. Food Chem., 2008, 56 (14), pp 58135819
    DOI: 10.1021/jf800382m
    Publication Date (Web): June 21, 2008
    Copyright 2008 American Chemical Society

    Table 1. Most Odor-Active (FD ≥ 32) Volatile Constituents Identified in Bourbon Whisky (whiskey!)

    This table lists the components responsible for tasting notes, such as:

    8 3-methylbutyl acetate fruity
    21 α-damasconef cooked apple
    27 (3S,4R)-trans-whiskylactone coconut-like
    35 γ-decalactone peach-like
    36 4-allyl-2-methoxyphenol clove-like

    There are usually several compounds in each category. The "banana" and/or pear notes are associated with 3-methylbutyl acetate.
    You know, there are active volatile deniers out there. I don't know if I would believe this study, it seems like it has an alternate agenda and that it is in the pocket of Big Whiskey.
    -SOB-

  3. #3
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    Re: Bourbon - most active volatiles

    http://www.rsc.org/chemistryworld/Ne...y/30070801.asp

    It appears one of the results of the study was noting:

    "Some of the desirable flavour compounds, they find, are degraded as the bourbon is produced - so they are hoping to work out whether the processing can be changed to save them."

    In the future, there may be whiskeys with more assertive flavors. Whether this is good or bad will take quite a bit of experimentation.

  4. #4
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    Re: Bourbon - most active volatiles

    Another good summary:

    http://beerandwood.com/
    beerandwood.com/got-wood.doc

    Got wood?
    Aging beer with oak and other woods

    3. DECONSTRUCTING WOOD

    Besides the aroma/flavor components it also discusses the attributes or issues with different wood for aging....

    4. WOOD VARIETIES

    Cherry and Nutwood look interesting for what they contribute.

    This could be employed in a home barreling experiment...toasted chips etc.
    Last edited by Jono; 02-21-2012 at 14:32.

  5. #5
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    Re: Bourbon - most active volatiles

    Quote Originally Posted by sob0728 View Post
    You know, there are active volatile deniers out there. I don't know if I would believe this study, it seems like it has an alternate agenda and that it is in the pocket of Big Whiskey.
    Ah, but the whiskey was not computer simulated hooch, was it.

    Anyhow, thanks for the post, Jono.

    Your becoming the Alton Brown of SB.com. Keep those posts coming.

  6. #6
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    Re: Bourbon - most active volatiles

    It reminds of Star Trek where you could have any food or beverage generated by the Replicator:
    http://en.wikipedia.org/wiki/Replicator_(Star_Trek)

    I prefer Gordon Ramsay but tip my hat to Alton Brown's food science.

 

 

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