赫瑞瓦特大学研究揭开麦芽威士忌芒果香气的化学奥秘

Researchers at Heriot-Watt University have identified the chemical compounds responsible for tropical fruit aromas in certain malt whiskies.

Tropical fruit notes are often identified as key elements of some of the world’s most sought-after malt whiskies, especially those distilled in the 1970s and earlier

A study carried out at Edinburgh’s Heriot-Watt University, in partnership with Japanese drinks company Kirin, has uncovered the compounds responsible for the development of mango-like aromas in whisky.

PhD student Takehiko Hiura analysed 14 commercially available whiskies from Scotland and Ireland to identify the specific aldehydes and acetals that remind us of tropical fruit.

Professor Annie Hill from the university’s International Centre for Brewing and Distilling (ICBD) said: “Fruity notes like banana, apple and pear have long been linked to esters, which are produced during fermentation. But we didn’t know where the mango flavour was coming from – and now we do.”

The breakthrough moment in the study came when the research team identified a whisky highly reminiscent of mangos and found it to be rich in the volatile organic compounds isobutyraldehyde, isovaleraldehyde and isovaleraldehyde diethyl acetal.

They then demonstrated that by introducing these molecules to samples of whisky with few tropical fruit notes, they could increase the presence of the elusive mango aroma significantly.

Dr Calum Holmes, associate professor of brewing and distilling at the ICBD, said: “The compounds that we found contribute to tropical notes, the aldehydes and acetals, aren’t new to whisky, they’re well understood.

“For whisky producers, that’s good news: it means they can hopefully dial up or tone down tropical aromas by manipulating existing process steps.”

With the origins of tropical fruit character in whisky now better understood, producers may be better able to tune their spirits to display mango-esque character.

Heriot-Watt has previously published research on topics including the impact of climate change on juniper berries and the flavour of gin, and the viability of aluminium as an alternative to glass in whisky bottles.

It is currently in the process of raising £35 million (US$47.3m) for a new Centre for Sustainable Brewing and Distilling.