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...

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Bibliographic Details

Published in:	Foods
Main Authors:	P. Layton Ashmore, Aubrey DuBois, Elizabeth Tomasino, James F. Harbertson, Thomas S. Collins
Format:	Article
Language:	English
Published:	MDPI AG 2023-03-01
Subjects:	whisky aroma descriptive analysis HS-SPME-GC-MS volatile composition
Online Access:	https://www.mdpi.com/2304-8158/12/6/1276