William M. Dowd photoFrom Chemistry World:
Researchers based in Germany have picked out the molecules responsible for the aroma of Kentucky bourbon, in order to understand -- and perhaps control -- the spirit's flavor.
Such is the diversity of whiskey ... that even after 40 years of research, its flavor chemistry is still not fully understood. Over 350 volatile compounds have already been discovered in whiskey. But, as with other food and drink, only a fraction of these molecules can actually be smelt by the human nose, so contributing to the spirit's aroma; the others have no interaction with human olfactory receptors, says Peter Schieberle of the Technical University in Munich. ...
Schieberle's group have now isolated those aroma components in an American bourbon which are key to its flavor. ... Schieberle says that now his team has identified bourbon's aroma blueprint, they are following all 45 compounds through the whiskey making process.
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