| Title: | Changes in Tennessee Whiskey Odorants by the Lincoln County Process |
| Address: | "Department of Food Science, University of Tennessee, Knoxville, Tennessee 37993, United States" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "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" |
| Keywords: | Acer/chemistry Distillation Flavoring Agents/chemistry Food Handling/*methods Humans Odorants/*analysis Taste Tennessee Volatile Organic Compounds/chemistry Wine/*analysis Lincoln county process Tennessee whiskey stable isotope dilution assay; |
| Notes: | "MedlineKerley, Trenton Munafo, John P Jr eng Evaluation Study 2020/08/28 J Agric Food Chem. 2020 Sep 9; 68(36):9759-9767. doi: 10.1021/acs.jafc.0c03058. Epub 2020 Aug 26" |
