Supports a targeted compound-to-descriptor map, while avoiding the mistake of equating abundance with sensory importance.
The authors emphasize that only a subset of the many compounds in an aged spirit exerts decisive sensory influence.
The review identifies whisky lactones, vanillin, guaiacol, eugenol, cresols, and related phenolics among the principal toasted-wood volatiles associated with oak, vanilla, smoke, spice, and related maturation character.
8
Sensory analyses of aged spirits
Checked against supplied PDF page 8; compound list and sensory framing are preserved without extending the review to quantitative bourbon predictions.
Whiskey Knowledge Databases › Whiskey Excerpts Database
Verification: Paraphrase checked against page 8 of the complete supplied source.
Evidence
The review identifies whisky lactones, vanillin, guaiacol, eugenol, cresols, and related phenolics among the principal toasted-wood volatiles associated with oak, vanilla, smoke, spice, and related maturation character.
Location and context
Locator: Page 8
Source section: Sensory analyses of aged spirits
The authors emphasize that only a subset of the many compounds in an aged spirit exerts decisive sensory influence.
Research application
Use this in a compound-to-descriptor map, while avoiding the assumption that chemical abundance alone determines sensory importance.
Verification notes
Checked against page 8. The compound list and sensory framing are preserved without extending the review to quantitative bourbon predictions.