Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds

摘要

Key odorants of peated single malt whisky were identified using gas chromatography - olfactometry (GC-O). Twenty compounds were identified with FD (Flavor Dilution) values ranging from 8 to 2048 and 8 of them were volatile phenols. The compounds with the highest FD were 2-methoxyphenol (guaiacol), 4-ethyl-2-methoxyphenol (4-ethylguaiacol), 4-methylphenol, 4-vinyl-2-methoxyphenol (4-vinylguaiacol) and 4-ethyl-2-methylphenol (FD ranging from 512 to 2048).