Document Type

Article

Disciplines

1.4 CHEMICAL SCIENCES

Publication Details

https://www.mdpi.com/2306-5710/9/3/64#:~:text=The%20key%20congener%20chemical%20groups,some%20than%20others%20%5B1%5D.

Kelly TJ, O’Connor C, Kilcawley KN. Sources of Volatile Aromatic Congeners in Whiskey. Beverages. 2023; 9(3):64.

https://doi.org/10.3390/beverages9030064

Abstract

Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of a whiskey is a summation of its ingredients and the specific parameters of each stage of the manufacturing process. Congener profiles have been used as biomarkers for quality and authentication; however, to date, insufficient information has been published in relation to the extensive profiling of congeners associated with specific whiskey styles/types or the intra-and inter-variability within brands, especially in an Irish context due to the recent rapid expansion of the industry. As the ability to extract and identify congeners has progressed appreciably in recent years due to advances in extraction, chromatographic, and chemometric techniques, it is imperative that research is undertaken to gain a better understanding of the impact of specific congeners not only in relation to quality but also as biomarkers for authentication.

DOI

https://doi.org/10.3390/beverages9030064

Funder

This research was funded by Teagasc—Project 1376: Identification of Biomarkers to Authenticate Irish Whiskey and to Safeguard against Fraudulent Practices and the associated Walsh Scholarship Congener Analysis of Whiskey 2021057

Creative Commons License

Creative Commons Attribution-Share Alike 4.0 International License
This work is licensed under a Creative Commons Attribution-Share Alike 4.0 International License.

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