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首页> 外文期刊>Journal of the Institute of Brewing >Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys
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Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys

机译：Mashbill和桶老化对美国威士忌的感官和化学计量谱效应

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American whiskeys are economically and culturally significant beverages with complex sensory profiles; however, how aromas and flavours are linked to mashbill (fermentedwash recipe) and/or aging time in new, charred oak barrels have not been thoroughly investigated. To accomplish this goal, sensory Descriptive Analysis and Chemometric analyses, including Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry and Liquid Chromatography-QuadrupoleTime-of-Flight-Mass Spectrometry, were conducted to evaluate American whiskeys distilled from controlled mashbills (two bourbons, two ryes) and aged in new, charred oak barrels from the same cooperage and stave lot. Data were analysed using M/ANOVA, Canonical Variate Analysis and Multiple Factor Analysis. The trained Descriptive Analysis panel evaluated all samples and developed a consensus attribute list. Panellists rated samples on 15-pt scales, in triplicate using a Williams Latin Square Design spread over 12 sessions to reduce presentation order effects. Descriptive Analysis results revealed that whiskey samples varied significantly in multivariate profiles and for 18 of 35 attributes by mashbill and aging time at bottling, but not by their interaction. Potentially positive whiskey attributes (e.g., vanilla and apples) are linked to increased aging times and higher corn content whereas other attributes (e.g., vegetal and hay/grassy) are correlated to shorter aging times. All analyses showed similar overall projections in the Multiple Factor Analysis for individual samples. Results from this study can help researchers, consumers, and distillers map sensory profiles of American whiskeys due to mashbill and aging time bottling. (C) 2020 The Institute of Brewing & Distilling
机译：美国威士忌是经济和文化上具有复杂感觉型材的重要饮料;然而，Aromas和Flavors如何与Mashbill（Cermentedwash Recipe）和/或新的时代的新的，烧焦的橡木桶没有彻底调查。为了完成该目标，进行感觉描述性分析和化学计量分析，包括顶部空间固相微萃取 - 气相色谱 - 质谱和液相色谱 - 四溴咯地段 - 飞行质量光谱法，以评估从受控的MASHBILL蒸馏的美国威士忌（两个基氏两个ryes）和新的，烧焦的橡木桶，来自同一个合作和跋涉。使用M / Anova，Canonical变化分析和多因素分析分析数据。培训的描述性分析面板评估了所有样本并开发了共识属性列表。小组成员在15-PT秤上评价样本，一式三份使用威廉姆斯拉丁方形设计分布在12次会议上以减少呈现令效应。描述性分析结果表明，威士忌样本在多变量型材中有显着变化，并通过MASHBILL和瓶装时的老化时间为35个属性，但不是通过它们的互动。潜在的阳性威士忌属性（例如，香草和苹果）与增加的老化时间和更高的玉米含量相关联，而其他属性（例如，植物和干草/草地）与较短的老化时间相关。所有分析显示在各个样本的多因素分析中显示出类似的整体投影。本研究的结果可以帮助研究人员，消费者和蒸馏器由于MASHBILL和老化时间装瓶而映射美国威士忌的感觉型材。 （c）2020酿造和蒸馏研究所

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