Gas Chromatography-Mass Spectroscopy (GC-MS) is routinely used to profile the flavor compounds in alcoholic beverages. This method has been applied herein to experimental flavors of bourbon produced by a novel accelerated aging process. New unprecedented flavors of whiskey have been generated including cherry, apple, hickory, maple and honey locust, and the distinct flavor compounds in these uniquely flavored bourbons have been identified and profiled. Cherry bourbon has more ethyl octanoate, a compound known to impart a sweet fruity flavor, while it has less phenethyl alcohol, a compound known to impart a bready flavor. Similarly, this method has been applied to experimental samples of Chinese baijiu liquor flavored as American bourbon, and the distinct flavor compounds identified and profiled. Foremost, the wood aged Chinese baijiu flavor is characterized by an increase in ethyl hexanoate, which imparts a sweet and fruity nuance.

GC-MS analysis of unprecedented whiskey flavors including Chinese baijiu flavored as American bourbon

254th National Meeting (2017)

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