This experiment identified major chemical components present in commercially available whiskeys, and then calculate the additional chemical components contributed from the oak barrels during bourbon maturation. Commercial whiskey components were discerned qualitatively and quantitatively through the use of GC/Mass Spec as well as UV/Vis spectroscopy. These readings constructed a baseline for later testing. The commercial whiskey was then placed in contact with oak chips of various toastings and chars. The toasting levels used included medium, medium plus, and heavy. The three varieties of oak used included Hungarian, French, and American. Solutions were then run through GC/Mass spec and UV/Vis spectroscopy beginning at one hour after contact and continued for three months. New components, as well as previously identified ones, were tracked for changes in concentration over the given time period. A timeline for when these components first appeared in solution was also created.

Chemical composition of commercial whiskeys and the impact of additional maturation with toasted oak chips

245th National Meeting (2013)

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