Understanding the chemical composition of whisky and the impact of each step in the manufacturing process provides a basis for responding to the challenges of producing high quality spirits. In this study, the objective was to discriminate whiskies according to their geographical origin and authenticate the maturation time in cask based on the non-volatile profiles. The combination of FT-ICR-MS and chemometrics allowed the distinction of whiskies from four geographical origins in Scotland (Highlands, Lowlands, Speyside and Islay). Statistical modeling was also used to discriminate whiskies according to the maturation time in cask and reveal chemical markers associated with the ageing regardless of the origin or the production process. Interestingly, the flow of transfer of compounds from wood barrels to distillates is not constant and homogeneous over the maturation time. The largest transfer of compounds from the barrel to the whisky was observed around twelve years of maturation.

中文翻译：

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区域性和成熟时间对威士忌酒化学指纹的影响。

了解威士忌的化学成分以及制造过程中每个步骤的影响，为应对生产优质烈酒的挑战提供了基础。在这项研究中，目的是根据威士忌的地理来源来区分威士忌，并根据非挥发性特征确定桶中的成熟时间。FT-ICR-MS和化学计量学的结合使威士忌可以与苏格兰的四个地理来源（高地，低地，斯佩赛德和艾莱岛）区分开。统计模型还用于根据酒桶中的成熟时间来区分威士忌，并揭示与陈酿相关的化学标记物，而不管其来源或生产过程如何。有趣的是 在成熟时间内，化合物从木桶转移到馏出液的流量不是恒定且均匀的。在十二年左右的熟化过程中，观察到化合物从酒桶到威士忌的最大转移。