Abstract Malt whisky is made from malted barley, yeast and water, and contains volatile and non-volatile flavor compounds derived from both the raw materials and the production processes including malting, mashing, fermentation, distillation and maturation. Evaluation of the character attributes of malt whisky has mainly relied on sensory analysis and the relationships between sensory and chemical analyses are not well elucidated. Sensory analysis can outline the character and origin of flavor compounds in each process. Phenolic compounds are produced during the kilning of malted barley. Yeast and naturally occurring lactic acid bacteria affect the character during the fermentation process. Distillation in copper pot stills influences the behavior of sulfur compounds including polysulfides. Lastly, the role of maturation in oak casks involves the extraction and absorption of various compounds. Sweet volatiles and gustatory non-volatiles are extracted, while unpleasant sulfur compounds are absorbed. This review summarizes current data on the mechanisms underlying the formation of flavor compounds in malt whisky.

中文翻译：

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麦芽威士忌的风味：回顾

摘要 麦芽威士忌是由发芽的大麦、酵母和水制成，含有来自原料和生产过程（包括麦芽、糖化、发酵、蒸馏和成熟）的挥发性和非挥发性风味化合物。对麦芽威士忌的性状属性的评价主要依靠感官分析，感官分析与化学分析之间的关系尚未得到很好的阐明。感官分析可以概述每个过程中风味化合物的特征和来源。酚类化合物是在麦芽大麦的烘干过程中产生的。酵母和天然存在的乳酸菌在发酵过程中影响特性。铜锅蒸馏器中的蒸馏会影响硫化合物（包括多硫化物）的行为。最后，橡木桶中的成熟作用涉及各种化合物的提取和吸收。提取甜味挥发物和味觉非挥发物，同时吸收令人不快的硫化合物。本综述总结了麦芽威士忌风味化合物形成机制的最新数据。