Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis

An “omics”-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky. A set of 25 samples, including Bourbons, ryes, single-malt and blended Scotches, and Irish whiskies were chemically profiled...

Descripción completa

Detalles Bibliográficos
Autores principales: Ashmore, P. Layton, DuBois, Aubrey, Tomasino, Elizabeth, Harbertson, James F., Collins, Thomas S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048241/
https://www.ncbi.nlm.nih.gov/pubmed/36981202
http://dx.doi.org/10.3390/foods12061276

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048241/
https://www.ncbi.nlm.nih.gov/pubmed/36981202
http://dx.doi.org/10.3390/foods12061276

Ejemplares similares