PERCEPTION OF HETEROCYCLIC NITROGEN COMPOUNDS IN MATURE WHISKY

Abstract

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. 1993 The Institute of Brewing & Distilling