Bourbon - most active volatiles

[Jono]

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.

[sob0728]

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.

[Jono]

http://www.rsc.org/chemistryworld/News/2008/July/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.

[Jono]

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.

[ILLfarmboy]

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.

[Jono]

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.