American whiskeys are economically and culturally significant beverages with complex sensory profiles; however, how aromas and flavours are linked to mashbill (fermentedwash recipe) and/or aging time in new, charred oak barrels have not been thoroughly investigated. To accomplish this goal, sensory Descriptive Analysis and Chemometric analyses, including Headspace Solid‐Phase Microextraction‐Gas Chromatography‐Mass Spectrometry and Liquid Chromatography‐Quadrupole‐Time‐of‐Flight‐Mass Spectrometry, were conducted to evaluate American whiskeys distilled from controlled mashbills (two bourbons, two ryes) and aged in new, charred oak barrels from the same cooperage and stave lot. Data were analysed using M/ANOVA, Canonical Variate Analysis and Multiple Factor Analysis. The trained Descriptive Analysis panel evaluated all samples and developed a consensus attribute list. Panellists rated samples on 15‐pt scales, in triplicate using a Williams Latin Square Design spread over 12 sessions to reduce presentation order effects. Descriptive Analysis results revealed that whiskey samples varied significantly in multivariate profiles and for 18 of 35 attributes by mashbill and aging time at bottling, but not by their interaction. Potentially positive whiskey attributes (e.g., vanilla and apples) are linked to increased aging times and higher corn content whereas other attributes (e.g., vegetal and hay/grassy) are correlated to shorter aging times. All analyses showed similar overall projections in the Multiple Factor Analysis for individual samples. Results from this study can help researchers, consumers, and distillers map sensory profiles of American whiskeys due to mashbill and aging time bottling. © 2020 The Institute of Brewing & Distilling

中文翻译：

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马什比尔和酒桶老化对美国威士忌的感官和化学计量的影响

美国威士忌是具有复杂感官特征的具有经济和文化意义的饮料。然而，在新的烧焦的橡木桶中，香气和风味与mashbill（发酵洗涤配方）和/或陈化时间之间的关系尚未得到充分研究。为了实现此目标，进行了感官描述性分析和化学计量分析，包括顶空固相微萃取-气相色谱-质谱法和液相色谱-四极杆-飞行时间质谱法，以评估从受控混b中蒸馏出的美国威士忌（两个波本威士忌，两个黑麦），并在新的，烧焦的橡木桶中陈酿，该橡木桶来自相同的制桶和木桶。使用M / ANOVA，规范变量分析和多因素分析对数据进行分析。训练有素的描述性分析小组评估了所有样本，并制定了共识属性列表。小组成员使用威廉姆斯拉丁广场设计（Williams Latin Square Design）一式三份，对样本进行了15分的评分，以减少演示顺序的影响。描述性分析结果表明，威士忌酒样品的多元特征和35个属性中的18个存在显着差异，这取决于装瓶时的mashbill和陈酿时间，而不是相互作用。潜在的积极威士忌属性（例如，香草和苹果）与增加的陈年时间和较高的玉米含量有关，而其他属性（例如，植物和干草/草皮）与较短的陈年时间相关。所有分析在单个样本的多因素分析中均显示出相似的总体预测。这项研究的结果可以帮助研究人员，消费者，酒厂会根据mashbill和陈年装瓶时间绘制美国威士忌的感官轮廓。©2020酿酒与蒸馏研究所