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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 80, 2022 - Issue 4
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Research Articles

Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development

Rūtelė Marčiulionytėa International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UKORCID Iconhttps://orcid.org/0000-0002-1606-9091View further author information
ORCID Icon,
Colin Johnstonb Crisp Malt, Fakenham, Norfolk, UKView further author information
,
Dawn L. Maskella International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UKORCID Iconhttps://orcid.org/0000-0002-6773-1612View further author information
ORCID Icon,
Jack Mayoc Holyrood Distillery, Edinburgh, UKView further author information
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David Robertsonc Holyrood Distillery, Edinburgh, UKView further author information
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David Griggsb Crisp Malt, Fakenham, Norfolk, UKView further author information
&
Calum P. Holmesa International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UKCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-0493-6781View further author information
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Pages 329-340 | Received 18 Aug 2021, Accepted 23 Jan 2022, Published online: 08 Apr 2022

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Takehiko Hiura, Annie E. Hill, Ryoji Takata & Calum P. Holmes. Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky. Journal of the American Society of Brewing Chemists 0:0, pages 1-9.
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Articles from other publishers (2)

Lina Qiao, Jing Wang, Ruifang Wang, Ning Zhang & Fuping Zheng. (2023) A review on flavor of Baijiu and other world-renowned distilled liquors. Food Chemistry: X 20, pages 100870.
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Zhengfei Yang, Yirong Wang, Yongqi Yin, Weiming Fang & Shuo Wang. (2022) Identification of volatile compounds in chocolate malt. European Food Research and Technology 249:3, pages 631-639.
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