Heriot-Watt Study Identifies Compounds Behind Mango Notes in Whisky
A study from Heriot-Watt University in Edinburgh has unveiled compounds that contribute to a mango flavor in whisky. Published last year in the Journal of the American Society of Brewing Chemists, the research was spearheaded by Professor Annie Hill and involved PhD student Takehiko Hiura analyzing 14 Scottish and Irish whiskies. The findings indicated that certain aldehydes and acetals enhance fruity notes, especially in a whisky blending context. One notable whisky exhibited elevated levels of isobutyraldehyde and isovaleraldehyde, intensifying its mango profile. Robb Report’s Jonah Flicker even proposed the concept of a "Mango Madness Malt Whisky" as a potential new offering.
Key facts
- Heriot-Watt University conducted the study.
- The study was published in the Journal of the American Society of Brewing Chemists (JASBC).
- PhD student Takehiko Hiura analyzed 14 whiskies from Scotland and Ireland.
- Compounds identified: isobutyraldehyde, isovaleraldehyde, and isovaleraldehyde diethyl acetal.
- Aldehydes and acetals amplify tropical fruit notes.
- Research was done in collaboration with Kirin, a Japanese drinks company.
- Professor Annie Hill and Dr. Calum Holmes from ICBD were involved.
- The findings could help distilleries create fruitier whiskies without additives.
- The study was reported by Jonah Flicker of Robb Report.
Entities
Artists
- Takehiko Hiura
- Annie Hill
- Calum Holmes
- Jonah Flicker
Institutions
- Heriot-Watt University
- International Center for Brewing and Distilling
- Kirin
- Journal of the American Society of Brewing Chemists
- Robb Report
Locations
- Edinburgh
- Scotland
- Japan
- Ireland