ArticleFoods (Basel, Switzerland)2023
Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 15 citations in OpenAlex.
- Exploring The Sensory and Aroma Characteristics of Rakı Through Check-All-That-Apply and Consumer Preference Approaches.Foods (Basel, Switzerland) · 2026Article
- Elucidating odorant synergy in red wine: through olfactory receptor-based profiling.NPJ science of food · 2026Article
- Comparison of Aroma Profiles of Whiskeys Fermented from Different Grain Ingredients.Foods (Basel, Switzerland) · 2024Article
- Quick insights into whisky - investigating rapid and efficient methods for sensory evaluation and chemical analysis.Analytical and bioanalytical chemistry · 2023Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 (
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Registered trials
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