A recent study by China Agricultural University sheds light on the aroma characteristics of whiskeys made from various grains, including wheat, barley, highland barley and sorghum, revealing that barley and wheat whiskeys exhibit more prominent fruity, floral and grain aromas due to the presence of esters and terpenes.
According to the study, wheat whiskey is rich in terpenes, which mostly have a pleasant aroma and low threshold. Wheat whiskey had the highest citronellol content with a rose and sweet aroma. Geraniol, contributing a floral, sweet and fruity aroma, and linalool, producing a citrus, floral and sweet aroma, were also prominent terpene aroma components.
The study, Comparison of Aroma Profiles of Whiskeys Fermented from Different Grain Ingredients, found that barley whiskey had the highest number of aroma substances, 55. Sorghum whiskey and highland barley whiskey were more characteristic, with sorghum whiskey having a specific leather and mushroom aroma, and highland barley showing a unique cocoa aroma.
