Abstract
Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas chromatography–mass spectrometry–olfactometry (MD–GC–MS–O), and was unambiguously identified as the sesquiterpene ketone, 5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexadydro-1(2H)-azulenone (rotundone). Quantitation of the trace-level target compound was done by stable isotope dilution analysis (SIDA) in a variety of oak-aged spirits, including bourbon, rye, Tennessee whiskey, scotch, rum, and tequila. The content of rotundone was found to increase as a function of years of barrel aging for 4-, 8-, and 12-year-old bourbons obtained from the same manufacturer, thus confirming its origin to be from oak. In addition, odor-activity values (OAVs) were compared for selected potent odorants, including rotundone, in the same 4-, 8-, and 12-year-old bourbons, which indicated the relative importance of rotundone in the overall flavor of oak-aged spirits.
Original language | English (US) |
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Article number | 4368 |
Journal | Molecules |
Volume | 26 |
Issue number | 14 |
DOIs | |
State | Published - Jul 2021 |
Keywords
- flavor
- stable isotope dilution
- gas chromatography–olfactometry
- whiskey
- rotundone
- Stable isotope dilution
- Rotundone
- Whiskey
- Flavor
- Gas chromatography–olfactometry
ASJC Scopus subject areas
- Drug Discovery
- Analytical Chemistry
- Chemistry (miscellaneous)
- Molecular Medicine
- Physical and Theoretical Chemistry
- Pharmaceutical Science
- Organic Chemistry