The Effects of Ethanol on the Flavour of Whisky

MacGarry, Sally

Abstract

The spirit industry has in recent years begun producing no and low alcohol spirit-like products and there is a demand for innovation within this category. To create a no or low alcohol whisky-like product we must first understand how the flavour and aroma of compounds associated with whisky are perceptually different in variable alcohol strengths. Our best tool for this is sensory analysis. The whisky industry typically dilutes samples to 20% abv and generally assesses by nosing as indicative of the flavour effects of whisky. There is little published work on the flavour effects of dilution or the variation between what can be perceived by nosing and tasting whiskies. This study used three lines of investigation to explore the sensorial aroma and taste effects of ethanol 1. Dilution of commercial whiskies 2. Ethanol contribution to flavour profile 3. Effect of a variable ethanol/water environment on flavour-active individual compounds found in whisky.

Results from this study indicate that ethanolic flavour contributions of sweetness and bitterness should be considered when making a no/low alcohol product. There are observable differences in flavour and aroma of the compounds that is variable and affected by ethanol percentage. Some aspects of whisky flavour such as: isoamyl acetate (fruity) vanillin (vanilla) and diacetyl (oily), were not significantly affected by ethanol percentage where others, such as guaiacol (peaty) o-cresol (peaty) and whisky lactone (nutty), were significantly more intense at low ethanol concentrations. Further work looking at the effects of trigeminal stimulation on flavour is recommended in this field.

Citation

MacGarry, S. The Effects of Ethanol on the Flavour of Whisky. (Thesis). Edinburgh Napier University

• Thesis Type: Thesis
• Deposit Date: Aug 21, 2023
• Publicly Available Date: Aug 21, 2023
• DOI: https://doi.org/10.17869/enu.2023.3175295
• Award Date: Jul 5, 2023