There are many variables in the production of alcoholic spirits that affect the final taste and aroma profiles. With vodka, filtration is one variable that significantly contributes to its palatability, while in whiskey the aging or maturing process in wooden casks or barrels plays a significant role. This project was conducted to study the variation in volatile and semi-volatile flavor components in vodka as a function of filtration and to study the variation in volatile and semi-volatile flavor components in whiskey as a function of maturation time in the barrel. Vodka and whiskey samples were acquired from the Dented Brick Distillery, a commercial facility that specializes in small-batch production. Samples were analyzed by headspace gas chromatography/mass spectrometry (HS/GC/MS) as a function of maturation time in whiskey, or between filtration steps in the production of vodka.

Analysis of volatile and semi-volatile flavor components in aged whiskey and filtered vodka using headspace gas chromatography/mass spectrometry

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