Microsoft Word - foods-3042577.docx

Different grain sources of whiskey have great potential for aroma expression. In this pa- per, four whiskeys fermented from different raw materials (barley, wheat, highland barley, and sor- ghum) were compared. Gas chromatography–mass spectrometry (GC-MS) and sensory evaluation were used to determine the composition of the aromatic compounds. A correlation analysis was further conducted between the aromatic compounds and sensory evaluations. Barley whiskey and wheat whiskey had more pronounced...