The direction and sensory size of the effect still depend on charge composition, still design, and operation. Fresh audit: Removed unsupported generalization and Maillard attribution. Figure6.10 draws acid/heat dehydration of xylose without an amino reactant; the label does not by itself establish a Maillard mechanism. Primary experiments remain necessary for quantitative or universal claims.
Experimental discussion of heating method, solids, scorching, thermal reactions, and observed congeners.
Miller reports that Hastie and Dick obtained significant furfural formation in a directly fired wash still but not with indirect steam heating under their experimental conditions. This supports an effect of heat-transfer conditions on reaction opportunities; it does not establish that steam heating universally prevents furfural formation.
PDF sheet 187 / printed p. 178
PDF sheet 185 / printed p. 176
Chapter 6 — Distillation Experiments and Observations
September 28 fresh audit: passage and locator checked against the supplied 533-sheet PDF. Removed unsupported generalization and Maillard attribution. Figure6.10 draws acid/heat dehydration of xylose without an amino reactant; the label does not by itself establish a Maillard mechanism. Primary experiments remain necessary for quantitative or universal claims.
Verified evidence record from the complete review of Whisky Science: A Condensed Distillation.
Evidence
Miller reports that Hastie and Dick obtained significant furfural formation in a directly fired wash still but not with indirect steam heating under their experimental conditions. This supports an effect of heat-transfer conditions on reaction opportunities; it does not establish that steam heating universally prevents furfural formation.
Locator
- Section: Chapter 6 — Distillation Experiments and Observations
- Start: PDF sheet 185 / printed p. 176
- End: PDF sheet 187 / printed p. 178
Context
Experimental discussion of heating method, solids, scorching, thermal reactions, and observed congeners.
Annotation
The direction and sensory size of the effect still depend on charge composition, still design, and operation.
Supports
September 28 audit
Removed unsupported generalization and Maillard attribution. Figure6.10 draws acid/heat dehydration of xylose without an amino reactant; the label does not by itself establish a Maillard mechanism. Primary experiments remain necessary for quantitative or universal claims.