The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS
The flavour of new make spirit (NMS) plays an important role in whisky, which is the final stage before maturation. However, less research has been done on NMS aromas. The aim of this study was to identify aroma compounds that contribute to the sensory properties of NMS and to provide theoretical su...
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KeAi Communications Co. Ltd.
2025-09-01
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| Series: | Journal of Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566924000594 |
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| author | Xiao Shen Lingyun Yao Shiqing Song Huatian Wang Min Sun Qian Liu Chuang Yu Tao Feng |
| author_facet | Xiao Shen Lingyun Yao Shiqing Song Huatian Wang Min Sun Qian Liu Chuang Yu Tao Feng |
| author_sort | Xiao Shen |
| collection | DOAJ |
| description | The flavour of new make spirit (NMS) plays an important role in whisky, which is the final stage before maturation. However, less research has been done on NMS aromas. The aim of this study was to identify aroma compounds that contribute to the sensory properties of NMS and to provide theoretical support for the aroma of NMS prior to maturation. The aromas of three NMS were characterized and evaluated through sensory evaluation experiments. All the samples were produced from different provinces in China. The results of the sensory evaluation showed that sample A (Hunan) had a strong oily aroma, sample B (Sichuan) had a more pronounced sweet aroma, and sample C (Shandong) had a distinctive sulfury flavor and a strong grainy aroma. Headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was used to detect the volatile compounds in the three NMS. The study established a vocabulary to describe the aroma attributes of NMS, which can be categorized into floral (rose, violets, ylang-ylang, jasmine); sweet (honey, burnt sweet); grainy (bake, malt); fruity (banana, citrus, apple, pineapple); oily (fat, nutty); grassy; feinty; sulfury categories. This study will provide a theoretical basis for future research on the aroma of NMS and the control of NMS flavor. |
| format | Article |
| id | doaj-art-8dc07d378d0c44c29508a76ace4a2b3a |
| institution | Kabale University |
| issn | 2772-5669 |
| language | English |
| publishDate | 2025-09-01 |
| publisher | KeAi Communications Co. Ltd. |
| record_format | Article |
| series | Journal of Future Foods |
| spelling | doaj-art-8dc07d378d0c44c29508a76ace4a2b3a2024-11-22T07:39:48ZengKeAi Communications Co. Ltd.Journal of Future Foods2772-56692025-09-0155480487The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MSXiao Shen0Lingyun Yao1Shiqing Song2Huatian Wang3Min Sun4Qian Liu5Chuang Yu6Tao Feng7School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaCorresponding author at: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaThe flavour of new make spirit (NMS) plays an important role in whisky, which is the final stage before maturation. However, less research has been done on NMS aromas. The aim of this study was to identify aroma compounds that contribute to the sensory properties of NMS and to provide theoretical support for the aroma of NMS prior to maturation. The aromas of three NMS were characterized and evaluated through sensory evaluation experiments. All the samples were produced from different provinces in China. The results of the sensory evaluation showed that sample A (Hunan) had a strong oily aroma, sample B (Sichuan) had a more pronounced sweet aroma, and sample C (Shandong) had a distinctive sulfury flavor and a strong grainy aroma. Headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was used to detect the volatile compounds in the three NMS. The study established a vocabulary to describe the aroma attributes of NMS, which can be categorized into floral (rose, violets, ylang-ylang, jasmine); sweet (honey, burnt sweet); grainy (bake, malt); fruity (banana, citrus, apple, pineapple); oily (fat, nutty); grassy; feinty; sulfury categories. This study will provide a theoretical basis for future research on the aroma of NMS and the control of NMS flavor.http://www.sciencedirect.com/science/article/pii/S2772566924000594New make spirit (NMS)Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS)SensoryLexiconAroma |
| spellingShingle | Xiao Shen Lingyun Yao Shiqing Song Huatian Wang Min Sun Qian Liu Chuang Yu Tao Feng The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS Journal of Future Foods New make spirit (NMS) Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) Sensory Lexicon Aroma |
| title | The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS |
| title_full | The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS |
| title_fullStr | The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS |
| title_full_unstemmed | The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS |
| title_short | The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS |
| title_sort | sensory lexicon of malt whisky new make spirit constructed by gc gc tof ms |
| topic | New make spirit (NMS) Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) Sensory Lexicon Aroma |
| url | http://www.sciencedirect.com/science/article/pii/S2772566924000594 |
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