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Whiskey

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Hafsa Alam

The chemistry of whiskey can be influenced by the type of malt and grains used, the distillation and aging processes, and the type of wood in the barrels. Compounds that impact the flavor of whiskey include phenolic compounds, aldehydes, lactones, and esters. Specifically, whiskey lactones originate from oak barrels during aging and contribute coconut flavors, while phenolic compounds like guaiacol contribute smoky flavors. Esters produced during fermentation provide flavors like banana and apple.

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Chemistry of whiskey
Cont…  Character and flavour of whiskey vary due to varying chemical composition of compounds.That influenced by:  Type of malt  Grain used  Distillation process  Wood used in barrels that is used in ageing process
Compounds  Compounds that impact whiskey flavour:  Phenolic compounds  Aldehydes  Lactones  Esters  Other compounds
Whiskey lactones
Cont…  Two compounds, just isomers of each other, and chemically are named cis- and trans-3-methyl-4-octanolide.  Originate from the oak barrels in which the whisky is aged,  Offer a coconut flavour.  cis isomer has a stronger, spicier flavour.
Phenolic compounds
Cont…  Phenol,  Cresols,  Xylenol,  Guaiacol
Cont…  Guaiacol is also somewhat responsible for Smokey flavours.  Meta-cresol, which has a medicinal aroma, and was also traditionally used in band-aids as an antiseptic.  Eugenol responsible for spicy aroma.
Aldehydes
Cont…  Syringaldehyde gives a spicy, smoky note, with furfural providing an almond-like, grainy flavour.  Other aldehydes from the wood include coniferaldehyde and sinapaldehyde.  Hexanal contribute grassy note.
Esters
Cont…  Produced during the fermentation process.  isoamyl acetate, an ester with a banana-like aroma.  ethyl hexanoate, which has an aroma as apple.
Other compounds  beta- damascenone and phenylethyl alcohol, contribute a floral note.  Diacetyl, has a buttery aroma.
Whiskey

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Whiskey

  • 2. Cont…  Character and flavour of whiskey vary due to varying chemical composition of compounds.That influenced by:  Type of malt  Grain used  Distillation process  Wood used in barrels that is used in ageing process
  • 3. Compounds  Compounds that impact whiskey flavour:  Phenolic compounds  Aldehydes  Lactones  Esters  Other compounds
  • 5. Cont…  Two compounds, just isomers of each other, and chemically are named cis- and trans-3-methyl-4-octanolide.  Originate from the oak barrels in which the whisky is aged,  Offer a coconut flavour.  cis isomer has a stronger, spicier flavour.
  • 7. Cont…  Phenol,  Cresols,  Xylenol,  Guaiacol
  • 8. Cont…  Guaiacol is also somewhat responsible for Smokey flavours.  Meta-cresol, which has a medicinal aroma, and was also traditionally used in band-aids as an antiseptic.  Eugenol responsible for spicy aroma.
  • 10. Cont…  Syringaldehyde gives a spicy, smoky note, with furfural providing an almond-like, grainy flavour.  Other aldehydes from the wood include coniferaldehyde and sinapaldehyde.  Hexanal contribute grassy note.
  • 12. Cont…  Produced during the fermentation process.  isoamyl acetate, an ester with a banana-like aroma.  ethyl hexanoate, which has an aroma as apple.
  • 13. Other compounds  beta- damascenone and phenylethyl alcohol, contribute a floral note.  Diacetyl, has a buttery aroma.