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American Chemical Society's Weekly PressPac -- July 23, 2008
Date:7/28/2008

42
Fax: 814-865-2326
Email: komarneni@psu.edu


ARTICLE #2 FOR IMMEDIATE RELEASE

Toward designer bourbon whiskeys with custom-tailored aromas
Journal of Agricultural and Food Chemistry

In the latest chapter in a 40-year scientific quest to unravel the flavor and aroma secrets of the world's whiskeys, scientists in Germany are reporting discovery of key substances responsible for the distinctive bouquet of American bourbon whiskey. The study, which aims to help improve bourbon through a better understanding of its individual components, is scheduled for the July 23 issue of ACS' bi-weekly Journal of Agricultural and Food Chemistry.

Peter Schieberle and Luigi Poisson point out that more than 300 compounds have been identified over the years in whiskey. However, only a few studies have focused on the key aroma compounds, which are most responsible for the fruity, smoky, vanilla and other harmonics of whiskey.

In the study, Schieberle and Poisson analyzed more than 40 of Bourbon's compounds 13 of them newly discovered that blend to create its rich profile, a signature mixture of scents, including fruity, earthy and cooked apple. The new information could be useful in changing the recipe or manufacturing processes for bourbon in order to produce whiskey with distinctive flavors, they note. JS

ARTICLE #2 FOR IMMEDIATE RELEASE
"Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis"

DOWNLOAD FULL TEXT ARTICLE
http://dx.doi.org/10.1021/jf800382m

CONTACT:
Peter Schieberle, Ph.D.
German Research Center for Food Chemistry
Garching, Germany
Phone: 49 89 289 13265
Fax: 49 89 28914183
Email: Peter.Schieber
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Contact: Mike Woods
m_woods@acs.org
202-872-4400
American Chemical Society
Source:Eurekalert  

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