Formation of Clusters in Whiskies During the Maturation Process.
clusters
dynamic light scattering
maturation
small angle X-ray scattering
whisky
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Jan 2019
Jan 2019
Historique:
received:
29
06
2018
revised:
23
10
2018
accepted:
23
10
2018
pubmed:
18
12
2018
medline:
30
3
2019
entrez:
18
12
2018
Statut:
ppublish
Résumé
Maturation provides whisky with a mild and smooth texture by removing the irritating alcoholic flavor. However, the precise mechanism by which the whisky flavor is improved through the maturation process remains unknown. In this study, we performed mesoscopic structural measurements-dynamic light scattering (DLS) and small-angle X-ray scattering (SAXS)-to elucidate the relationship between the liquid structure and flavor maturation of whiskies. Both techniques detected two scattering components corresponding to the clusters formed by the extractives from oak casks during maturation, which are not present in the new make (freshly distilled whisky). Analyzing the scattering profiles revealed that only the small clusters increase in concentration during maturation. It is concluded the small cluster component is crucial for obtaining flavorful whiskies, while the large cluster component, whose concentration is independent of the maturation time, is related to the alcoholic irritation of the whiskies, as demonstrated by the sonication test.
Identifiants
pubmed: 30557912
doi: 10.1111/1750-3841.14398
pmc: PMC6590247
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
59-64Subventions
Organisme : Japan Synchrotron Radiation Research Institute
ID : 2013A1075
Organisme : Japan Synchrotron Radiation Research Institute
ID : 2014A1522
Organisme : Ministry of Education, Culture, Sports, Science and Technology
ID : 25248027
Organisme : Ministry of Education, Culture, Sports, Science and Technology
ID : 16H02277
Informations de copyright
© 2018 The Authors Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists.
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