PERCEPTION OF HETEROCYCLIC NITROGEN COMPOUNDS IN MATURE WHISKY | Zendy

Delahunty C. M. | Zendy; Conner J. M. | Zendy; Piggott J. R. | Zendy; Paterson A. | Zendy

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PERCEPTION OF HETEROCYCLIC NITROGEN COMPOUNDS IN MATURE WHISKY

Author(s) -

Delahunty C. M.,

Conner J. M.,

Piggott J. R.,

Paterson A.

Publication year - 1993

Publication title -

journal of the institute of brewing

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.523

H-Index - 51

eISSN - 2050-0416

pISSN - 0046-9750

DOI - 10.1002/j.2050-0416.1993.tb01187.x

Subject(s) - aroma , pentane , chemistry , extraction (chemistry) , nitrogen , ethanol , food science , organic chemistry

Standard solutions of N‐heterocyclic compounds in ethanol are extracted with pentane at a range of pHs. Pentane extractions are also performed on N‐heterocyclic standards in ethanol with addition of Limousin Oak extract at a range of concentrations. The effects observed on extraction are collated with sensory assessments. The results obtained would suggest that pyridines are absent from the aroma of a mature whisky due to its acidity, and that interaction with wood constituents in the cask does not occur.

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