Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, Gas Chromatography-Mass Spectrometry (GC-MS) for assessment flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor (HMFA) showed a similar pattern sample discrimination (RV scores: 0.895–0.927) across were mostly separated by their Alcohol Volume (ABV). Low ABV tended to have heavier characteristics (feinty, cereal, sour, oily, sulphury) than high spirits, which lighter character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low GC-MS with Napping having lowest resolution. was time-consuming but provided quantitative profiles each spirit that could be readily compared. although quicker, gave an overview differences while semi-quantitative ratios 96 compounds differentiating spirits. Ester, arenes certain alcohols found higher concentrations other aldehydes The most comprehensive insights on yeast strains are obtained through application combination approaches.