Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky

There is an increasing drive across the global distilling industry for a greater understanding of the development of sensory properties in whisky. Origins of the fruity aroma descriptor have been reasonably well-explored in the current literature, but this umbrella term captures a wide range of quite varied sub-descriptors. One such fruit-type lexicon term that has received limited attention is that of mango. The present trial assessed the sensory profiles of 14 commercial whisky products and identified whiskies elevated in the target mango trait. Further analysis of product volatile compound composition allowed for the shortlisting of candidate compounds potentially contributory to this trait. Spiking of candidate compounds into a base whisky identified a potential role for several common whisky components in the development of mango aroma. In particular, aldehyde and acetal components (such as isobutyraldehyde, isovaleraldehyde, and isovaleraldehyde diethyl acetal) were found to positively impact the sensory reporting of mango aroma in whisky. These compounds are not atypical to whisky, and their production pathways and precursors are previously identified; this provides scope for their control without substantial process modification.