Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Anal...

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Bibliographic Details
Published in:Applied sciences 2021-02, Vol.11 (4), p.1410
Main Authors: Daute, Martina, Jack, Frances, Baxter, Irene, Harrison, Barry, Grigor, John, Walker, Graeme
Format: Article
Language:English
Subjects:
Alcohol
Alcohols
Aldehydes
Aroma compounds
Aromatic compounds
Barley
Chromatography
Distilleries
Evaluation
Factor analysis
Fermentation
Flavor compounds
Flavors
Gas chromatography
GC-MS
Laboratories
Mass spectrometry
Mass spectroscopy
Metabolites
napping
Product development
QDA
Raw materials
Scientific imaging
sensory
Sensory evaluation
Sour taste
Spirits
Sweet taste
volatile compounds
Whiskey
Whisky
Yeast
Yeasts
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Summary:This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.
ISSN:2076-3417
2076-3417
DOI:10.3390/app11041410