Effect of Two Distillation Processes on the Characteristic Aroma of Whisky

Effect of Two Distillation Processes on the Characteristic Aroma of Whisky

In order to explore the effect of different distillation methods on the key aroma compounds of whisky, the aroma composition of base whisky produced by two different distillation methods: double distillation in pot stills and continuous distillation in tower stills, and whisky aged with oak chips wa...

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Bibliographic Details
Main Author: WU Sijia, YANG Yigong, HUO Xingsan, LIU Cuiping, SHEN Guoquan, ZHAO Zhiyun, LI Jingming
Format: Article
Language:English
Published: China Food Publishing Company 2023-05-01
Series:Shipin Kexue
Subjects:
whisky; aroma; distillation; headspace-solid phase microextraction; gas chromatography-mass spectrometry; odor activity value; sensory evaluation
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-042.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-042.pdf

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