Chemical analysis

[Jay W]

I've seen a few articles (also covered in Adam Rogers' "Proof: The Science of Booze") where chemists use gas chromatography to chemically analyze distilled spirits and characterize their taste profiles based on the presence and concentrations of different chemicals. I imagine that the biggest bourbon distilleries have scientists doing variations of this for quality control, new product development, etc.

 

However, has anyone done this for the bourbon category? Lots of experienced bourbon drinkers can probably blind nose a glass and guess "Wild Turkey" (or whatever), but wouldn't it be cool if science could show how Four Roses Small Batch differs chemically from Four Roses Single Barrel (or Elijah Craig vs. Wild Turkey, etc.)? 

 

What do you think would be the most interesting comparisons for a chemist friend to tackle?

[Flyfish]

Many of the flavors we like in bourbon are derived from the wood. Not oak, per se, but the vanilla, honey, caramel,  spices, and leather. Over time, the wood ceases to give up this stuff the way the chewing gum loses flavor on your bedpost overnight. I would be curious about the effect of woody molecules and the way they evolve over time.