Scientific Article Thread

[Washashore]

I've been bumping into a lot of journal articles online as of late, so I'd like to catalogue them in this thread. Feel free to add to the collection. Cheers. (sorry, but some require a purchase to read the full articles)

Characterization of the Most Odor-Active Compounds in American Bourbon Whiskey by Application of the Aroma Extract Dilution Analysis


Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus alba L.) and European Oak Wood (Quercus robur L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines


AROMA CHARACTERIZATION OF AMERICAN RYE WHISKEY BY CHEMICAL AND SENSORY ASSAYS


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


Flavour Components Of Whiskey. III. Ageing Changes in the Low Volatility Fraction.


Interactions between Ethyl Esters and Aroma Compounds in Model Spirit Solutions

[Steep-n-Rocky]

Thanks Washashore. Interesting but over my head too.

[flyingdutchman]

Hi,
Here are a couple more that might be of interest...

performance of sieve plates with small holes.pdf

(123.8 KiB) Downloaded 117 times

,

plate design.pdf

(87.74 KiB) Downloaded 111 times

[flyingdutchman]

Sorry there is something wrong with the way those pdf articles are loading so here are the links instead hope this helps.
http://userpages.umbc.edu/~dfrey1/ench445/0005benn.pdf
http://pubs.acs.org/doi/abs/10.1021/i200033a006

[Washashore]

Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.
http://www.ncbi.nlm.nih.gov/pmc/article ... ool=pubmed" onclick="window.open(this.href);return false;" rel="nofollow

Flavor-active esters: adding fruitiness to beer.
(I'm not able to download the full text on this one )
http://www.ncbi.nlm.nih.gov/pubmed/16233495" onclick="window.open(this.href);return false;" rel="nofollow

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates
http://www.ncbi.nlm.nih.gov/pubmed/10653746" onclick="window.open(this.href);return false;" rel="nofollow

[Washashore]

The effect of cask charring on Scotch whisky maturation

Excerpt:

Sensory analyses
Analysis of variance showed that the charred cask samples were described as more smooth, vanilla, sweet, malty (P < 0.001), spicy, fruity (eatery) and floral (P<0.01), and in many respects the longer-matured samples were reminiscent of Bourbon whiskeys. In contrast the uncharred cask samples were described as more pungent, grainy, sour, oily, sulphury (P<0.001), catty (P<0.01), meaty and fishy (P<0.05). Similar changes occurred in both charred and uncharred cask samples during maturation. Ratings of spicy, fruity (other), smooth, sweet and vanilla increased (P < 0.001) as maturation progressed. Ratings of pungent (P < 0.001) and sour (P < 0.05) also increased significantly during maturation for the uncharred cask samples. Summaries of the sensory data at 12, 24, and 36 months maturation are shown in Table 3.