Chemical identity is not established by a tasting descriptor. The statement that pure ethanol is tasteless and odourless, health asides and numerical thresholds are not adopted as verified scientific or medical facts. Use stronger library sources for mechanism claims.
Full-source second-edition wine/blind-tasting review; supplied PDF positions, not printed pagination.
The chapter outlines alcohol, organic acids, residual sugars, polyphenols, esters, terpenes, pyrazines, thiols, lactones, aldehydes and higher alcohols, with sensory associations and examples of interaction or masking.
45
41
Composition and aroma families are retrieval hypotheses
Paraphrase checked against the supplied text and rendered page images. Verified means source fidelity, not independent validation of every claim or applicability to whiskey.
No access / Whiskey Excerpts Database (USWA)
Source-faithful paraphrase; not a direct quotation or independent scientific verification.
Source and locator
No access; supplied PDF positions 41–45. Composition and aroma families are retrieval hypotheses.
Paraphrase
The chapter outlines alcohol, organic acids, residual sugars, polyphenols, esters, terpenes, pyrazines, thiols, lactones, aldehydes and higher alcohols, with sensory associations and examples of interaction or masking.
Context and limitations
Chemical identity is not established by a tasting descriptor. The statement that pure ethanol is tasteless and odourless, health asides and numerical thresholds are not adopted as verified scientific or medical facts. Use stronger library sources for mechanism claims.
Connections
Literature note 