Kelly, Thomas J., Christine O’Connor, and Kieran N. Kilcawley. “Sources of Volatile Aromatic Congeners in Whiskey.” Beverages 9, no. 3 (2023): 64. https://doi.org/10.3390/beverages9030064.
The review discusses terpene isomers, fill strength, changing extraction rates, esterification, temperature and haze. These are relevant context for why aroma cannot be predicted from ingredient proportions alone.
Kelly, Thomas J., Christine O’Connor, and Kieran N. Kilcawley. “Sources of Volatile Aromatic Congeners in Whiskey.” Beverages 9, no. 3 (2023): 64. https://doi.org/10.3390/beverages9030064.
Section 4.4.4
Kelly, O’Connor, and Kilcawley, “Sources of Volatile Aromatic Congeners,” Section 4.4.4.
Section 4.4.4
Do not apply 63.5% filling practice to bourbon, infer a universal 7°C haze threshold, or assume proof inevitably decreases in every climate. Acid-to-aldehyde oxidation wording and absence-of-acids claim need checking. These maturation discussions do not establish a consumer blend rest period. Publisher main HTML and bibliography read; figures and complete-file preservation pending.
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Source and locator
Section 4.4.4
Formatted outputs
Kelly, Thomas J., Christine O’Connor, and Kieran N. Kilcawley. “Sources of Volatile Aromatic Congeners in Whiskey.” Beverages 9, no. 3 (2023): 64. https://doi.org/10.3390/beverages9030064.
Usage and verification
The review discusses terpene isomers, fill strength, changing extraction rates, esterification, temperature and haze. These are relevant context for why aroma cannot be predicted from ingredient proportions alone.
Do not apply 63.5% filling practice to bourbon, infer a universal 7°C haze threshold, or assume proof inevitably decreases in every climate. Acid-to-aldehyde oxidation wording and absence-of-acids claim need checking. These maturation discussions do not establish a consumer blend rest period.
Needs Review: source qualifications remain attached to this citation. Not placed in History or another publication. Main HTML read; figures and archive pending.