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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...

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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:
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
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author Ashmore, P. Layton
DuBois, Aubrey
Tomasino, Elizabeth
Harbertson, James F.
Collins, Thomas S.
author_facet Ashmore, P. Layton
DuBois, Aubrey
Tomasino, Elizabeth
Harbertson, James F.
Collins, Thomas S.
author_sort Ashmore, P. Layton
collection PubMed
description 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 at six dilution levels (100, 90, 80, 70, 60, and 50% whisky/water), while a subset of six whiskies (three Bourbons, three Scotches) at four dilution levels (100, 80, 60, and 40% whisky/water) were chemically profiled and subjected to sensory analysis by a trained panel (n = 20). Untargeted volatile analysis was performed using headspace solid-phase microextraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) and sensory analysis was performed using descriptive analysis (DA). Results were evaluated using multivariate statistical techniques, including multifactor analysis (MFA) and partial least squares discriminant analysis (PLS-DA). Dilution decreased headspace concentration of hydrophilic aroma compounds and increased concentration of more hydrophobic compounds, which agreed with DA results. Dilution above 80% whisky/20% water reduced differences within whisky styles, though differences between American (Bourbon, rye) and Scotch styles (single malt, blended) continued to increase with further dilution. This provides important insight into how dilution of whisky during consumption changes consumer perception, as well as the usefulness of HS-SPME-GC-MS as a proxy for human olfaction.
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spelling pubmed-100482412023-03-29 Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis Ashmore, P. Layton DuBois, Aubrey Tomasino, Elizabeth Harbertson, James F. Collins, Thomas S. Foods Article 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 at six dilution levels (100, 90, 80, 70, 60, and 50% whisky/water), while a subset of six whiskies (three Bourbons, three Scotches) at four dilution levels (100, 80, 60, and 40% whisky/water) were chemically profiled and subjected to sensory analysis by a trained panel (n = 20). Untargeted volatile analysis was performed using headspace solid-phase microextraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) and sensory analysis was performed using descriptive analysis (DA). Results were evaluated using multivariate statistical techniques, including multifactor analysis (MFA) and partial least squares discriminant analysis (PLS-DA). Dilution decreased headspace concentration of hydrophilic aroma compounds and increased concentration of more hydrophobic compounds, which agreed with DA results. Dilution above 80% whisky/20% water reduced differences within whisky styles, though differences between American (Bourbon, rye) and Scotch styles (single malt, blended) continued to increase with further dilution. This provides important insight into how dilution of whisky during consumption changes consumer perception, as well as the usefulness of HS-SPME-GC-MS as a proxy for human olfaction. MDPI 2023-03-17 /pmc/articles/PMC10048241/ /pubmed/36981202 http://dx.doi.org/10.3390/foods12061276 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ashmore, P. Layton
DuBois, Aubrey
Tomasino, Elizabeth
Harbertson, James F.
Collins, Thomas S.
Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
title Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
title_full Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
title_fullStr Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
title_full_unstemmed Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
title_short Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
title_sort impact of dilution on whisky aroma: a sensory and volatile composition analysis
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048241/
https://www.ncbi.nlm.nih.gov/pubmed/36981202
http://dx.doi.org/10.3390/foods12061276
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