Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring.

ABSTRACT: In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) combined with multivariate statistical analysis. Results of principal component analysis (PCA) showed that the main oak-derived volatiles in oak were more influenced by origin and toasting than by charring. French oak had a higher content of volatile compounds than the other two origins, and this difference decreased with toasting and charring. The process of toasting and charring was important for the release of volatile compounds from oak. The content of most oak-derived volatiles increased with deeper toasting intensity, and

SUBMITTER: Luo M 

PROVIDER: S-EPMC10706723 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature