Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
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...
Main Authors: | P. Layton Ashmore, Aubrey DuBois, Elizabeth Tomasino, James F. Harbertson, Thomas S. Collins |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-03-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/6/1276 |
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