EFFECTS ON SCOTCH WHISKEY COMPOSITION AND FLAVOR OF MATURATION IN OAKCASKS WITH VARYING HISTORIES

Scotch whisky distillates in casks with different histories. but typic al of those used in industrial practice, were compared by chemical and sensory methods over the first 3 years of maturation. Analysis by cap illary gas chromatography showed differences in wood-derived component s, and analysis of non-volatile and less-volatile compounds by HPLC sh owed clear changes with maturation time, and differences between casks . Descriptive sensory analysis showed changes associated with the earl y stages of maturation, and some differences between casks. Sensory de scriptor scores associated with wood-derived materials (spicy, smooth, vanilla, woody) were modelled on data from non-volatile compounds usi ng partial least squares regression.