Changes in Tennessee Whiskey Odorants by the Lincoln County Process

Authentic freshly distilled Tennessee whiskey is filtered through maple charcoal in a processing step known as the Lincoln County Process (LCP). Changes in odorants resulting from the LCP were characterized by a comparative aroma extract dilution analysis (cAEDA), quantitated by stable isotope dilut...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2020-09, Vol.68 (36), p.9759-9767
Main Authors: Kerley, Trenton, Munafo, John P
Format: Article
Language:English
Subjects:
Acer - chemistry
Chemistry and Biology of Aroma and Taste
Distillation
Flavoring Agents - chemistry
Food Handling - methods
Humans
Odorants - analysis
Taste
Tennessee
Volatile Organic Compounds - chemistry
Wine - analysis
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Summary:Authentic freshly distilled Tennessee whiskey is filtered through maple charcoal in a processing step known as the Lincoln County Process (LCP). Changes in odorants resulting from the LCP were characterized by a comparative aroma extract dilution analysis (cAEDA), quantitated by stable isotope dilution assays (SIDA), and odor activity values (OAVs) were calculated. Sensory evaluation showed a decrease in malty, rancid, fatty, and roasty aroma attributes of the distillate after LCP treatment. Forty-nine odorants were identified, nine of which have not been previously reported in the whiskey distillate literature. Thirty-one odorants were quantitated, all showing a decrease in concentration as a result of LCP treatment. Odorants, including (2E,4E)-nona-2,4-dienal (fatty), 3-methylbutanoic acid (rancid), 2′-aminoacetophenone (foxy), and 2-acetyl-1-pyrroline (roasty), dropped below detection thresholds (OAV < 1) following LCP treatment. Concentrations of lipid-derived aldehydes, organic acids, and other odorants decreased between 13 and >99%. The present investigation lays the groundwork for future studies aimed at flavor optimization for Tennessee whiskey production.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.0c03058