ArticleFoods (Basel, Switzerland)2024
Comparison of Aroma Profiles of Whiskeys Fermented from Different Grain Ingredients.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Fermentation Process Optimization for High 2-Phenylethanol Aroma Whisky.International journal of molecular sciences · 2026Article
- Different drying methods drive divergent quality profiles in sea buckthorn protein hydrolysates: antioxidant preservation versus aroma complexity.Food chemistry: X · 2026Article
- Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
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Abstract
Different grain sources of whiskey have great potential for aroma expression. In this paper, four whiskeys fermented from different raw materials (barley, wheat, highland barley, and sorghum) were compared. Gas chromatography-mass spectrometry (GC-MS) and sensory evaluation were used to determine the composition of the aromatic compounds. A correlation analysis was further conducted between the aromatic compounds and sensory evaluations. Barley whiskey and wheat whiskey had more pronounced fruity, floral, and grain aromas, attributed to esters and terpenes. Barley whiskey had the most compounds (55), followed by highland barley whiskey (54). Highland barley whiskey had the greatest number of unique aroma compounds (seven). It exhibited a unique cocoa aroma related to concentrations of
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