Lead for later primary-source sensory research; not used as quantitative evidence.
This is a secondary summary of a scientific study. The underlying paper, not this paraphrase, should be the publication citation for exact compound counts or discriminatory performance.
Citing GC–olfactometry work, the authors report key odorants in peated malt spirit and say profiles from single malt, blended, and American whiskeys could be distinguished using a set of common volatile molecules.
Printed p. 116 / PDF sheet 126
Chapter 8 — Spirits and Your Senses
Book passage verified textually and visually; underlying scientific study not yet checked.
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