Investigation of the congeners responsible for nutty/cereal aroma character in new make malt whisky

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Investigation of the congeners responsible for nutty/cereal aroma character in new make malt whisky

The nutty and cereal aromas of new make malt whisky are important sensory characteristics of certain distillery malts of commercial value for blending; however there is a lack of understanding regarding the volatile congeners which contribute to these complex sensory characters. The work described i...

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Bibliographic Details
Main Author:	Boothroyd, Emily L.
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2013
Online Access:	https://eprints.nottingham.ac.uk/50903/

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