chemistry of whiskey

1. Chemistry of whiskey

2. Cont…
 Character and flavour of whiskey vary due to
varying chemical composition of
compounds.That influenced by:
 Type of malt
 Grain used
 Distillation process
 Wood used in barrels that is used in ageing
process

3. Compounds
 Compounds that impact whiskey flavour:
 Phenolic compounds
 Aldehydes
 Lactones
 Esters
 Other compounds

4. Whiskey lactones

5. Cont…
 Two compounds, just isomers of each
other, and chemically are named cis-
and trans-3-methyl-4-octanolide.
 Originate from the oak barrels in which
the whisky is aged,
 Offer a coconut flavour.
 cis isomer has a stronger, spicier
flavour.

6. Phenolic compounds

7. Cont…
 Phenol,
 Cresols,
 Xylenol,
 Guaiacol

8. Cont…
 Guaiacol is also somewhat responsible
for Smokey flavours.
 Meta-cresol, which has a medicinal
aroma, and was also traditionally used
in band-aids as an antiseptic.
 Eugenol responsible for spicy aroma.

9. Aldehydes

10. Cont…
 Syringaldehyde gives a spicy, smoky note,
with furfural providing an almond-like, grainy
flavour.
 Other aldehydes from the wood include
coniferaldehyde and sinapaldehyde.
 Hexanal contribute grassy note.

11. Esters

12. Cont…
 Produced during the fermentation process.
 isoamyl acetate,
an ester with a banana-like aroma.
 ethyl hexanoate,
which has an aroma as apple.

13. Other compounds
 beta- damascenone and phenylethyl
alcohol, contribute a floral note.
 Diacetyl, has a buttery aroma.