Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky-Reference-Cited by-同舟云学术

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Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky

Published:2024-03-21 Issue: Volume: Page:1-9
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Hiura Takehiko¹²^ORCID,Hill Annie E.¹^ORCID,Takata Ryoji²,Holmes Calum P.¹^ORCID

Affiliation:

1. International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK

2. Institute for Future Beverages, Research and Development Division, Kirin Holdings Company Limited, Yokohama, Japan

Funder

Heriot-Watt University

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2024.2319929

Reference36 articles.

1. Sources of Volatile Aromatic Congeners in Whiskey

2. Brooker A. Brands Must Focus on Distinctiveness to Survive. 2023. https://www.thespiritsbusiness.com/2023/01/brands-must-focus-on-distinctiveness-to-survive/. (accessed Aug 5 2023).

3. Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review

4. Murray, J. Jim Murray’s Whisky Bible 2017. Litchborough, UK: Dram Good Books; 2016; p. 225.

5. Waterbury, M.; Bryson, L. Scotch: A Complete Introduction to Scotland’s Whiskies. New York City, USA: Sterling Epicure; 2020; p. 245.

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