ArticleFrontiers in chemistry2018
Usage of FT-ICR-MS Metabolomics for Characterizing the Chemical Signatures of Barrel-Aged Whisky.
Article in Frontiers in chemistry, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed.
- The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods.Foods (Basel, Switzerland) · 2025Review
- Fourier Transform Ion Cyclotron Resonance Mass Spectrometry Applications for Metabolomics.Biomedicines · 2024Review
- FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting ofSensors (Basel, Switzerland) · 2023Article
- Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food.Foods (Basel, Switzerland) · 2023Review
- Analysis of Volatile and Nonvolatile Constituents in Gin by Direct-Infusion Ultrahigh-Resolution ESI/APPI FT-ICR Mass Spectrometry.Journal of agricultural and food chemistry · 2023Article
- Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry.Molecules (Basel, Switzerland) · 2023Article
- A Use of Tritium-Labeled Peat Fulvic Acids and Polyphenolic Derivatives for Designing Pharmacokinetic Experiments on Mice.Biomedicines · 2021Article
- Quantification of whisky congeners byAnalytical science advances · 2020Article
- Rapid Scotch Whisky Analysis and Authentication using Desorption Atmospheric Pressure Chemical Ionisation Mass Spectrometry.Scientific reports · 2019Article
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8 authors.
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Abstract
Whisky can be described as a complex matrix integrating the chemical history from the fermented cereals, the wooden barrels, the specific distillery processes, aging, and environmental factors. In this study, using Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) and liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS), we analyzed 150 whisky samples from 49 different distilleries, 7 countries, and ranging from 1 day new make spirit to 43 years of maturation with different types of barrel. Chemometrics revealed the unexpected impact of the wood history on the distillate's composition during barrel aging, regardless of the whisky origin. Flavonols, oligolignols, and fatty acids are examples of important chemical signatures for Bourbon casks, whereas a high number of polyphenol glycosides, including for instance quercetin-glucuronide or myricetin-glucoside as potential candidates, and carbohydrates would discriminate Sherry casks. However, the comparison of barrel aged rums and whiskies revealed specific signatures, highlighting the importance of the initial composition of the distillate and the distillery processes.
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