{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/116270"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/116270","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Characterization of typical aroma components of unaged rye whiskies","abstract":"Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2022-11-15 without embargo terms","abstract_html":"Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2022-11-15 without embargo terms","abstract_has_math":false,"creators":["Flynn, Dylan Christopher"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Cadwallader, Keith R","Miller, Michael J","Stasiewicz, Matthew J"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2022,"date_issued":"2022-08","date_published":"2022-08","updated_at":"2026-07-22T22:24:56Z","subjects":["Whiskey","rye whiskey","rye","unaged rye","unaged whiskey"],"languages":["en","eng"],"rights":["Copyright 2022 Dylan Flynn"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/2142/116270","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Cadwallader, Keith R","Miller, Michael J","Stasiewicz, Matthew J"]},{"key":"dc:creator","label":"Author","values":["Flynn, Dylan Christopher"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2022-08","2022-07-20"]},{"key":"dc:type","label":"Dc Type","values":["text","Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Whiskey","rye whiskey","rye","unaged rye","unaged whiskey"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2022 Dylan Flynn"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://hdl.handle.net/2142/116270"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2022-11-15 without embargo terms","The student, Dylan Flynn, accepted the attached license on 2022-07-19 at 10:58.","The student, Dylan Flynn, submitted this Thesis for approval on 2022-07-19 at 14:42.","This Thesis was approved for publication on 2022-07-20 at 12:08.","DSpace SAF Submission Ingestion Package generated from Vireo submission #18375 on 2022-11-15 at 18:21:39","Whiskey is an alcoholic distilled beverage which can be made from a variety of grains in different combinations. Its storied history and depth of flavor have been ingrained in the American zeitgeist and cemented as the drink of choice for those desiring something bold, refined, and flavorful. Whiskey undergoes multiple phases in its production, each of which plays a part in flavor formation, in particular the grain used in the mass bill is considered to make a great impact on flavor. Whiskey is often subdivided into types, with too many variations to name and explain here, but one of them is rye whiskey. Rye whiskey is thought of as having a distinct flavor, typically thought to be spicy. This belief sets it apart from other whiskies, namely Bourbons, another American whiskey made primarily from corn. However, this perception comes from a popular belief, not based on scientific research. Recent sensory work done elsewhere on barrel aged bourbon and rye whiskey suggests that it is not easy to distinguish the flavors of one compared to the other. Studies show the oak barrel aging process imparts a flavor profile that tends to overpower and override the initial flavor profile of the raw, unaged spirit – thus being more representative of the wood components of the barrel. By analyzing rye whiskey in a form that is not aged, this confounding variable can be removed, and an investigation of the true flavors imparted by rye can be conducted. Four commercial unaged rye whiskies were acquired and analyzed by gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS) to gain insights into the aroma components of these products. GC-O was utilized to make tentative aroma compound identifications which were reinforced across multiple runs and then confirmed by comparison of odor properties, GC retention indices and electron-impact mass spectra (EI-MS) with those of authentic standards. Concurrently, GC-MS was utilized to quantitate the concentrations of selected odor-important compounds in each spirit. Results were unable to find a compound or group of compounds unique to unaged rye whiskey in this study that could be used set rye whiskey apart from other grain spirits."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Characterization of typical aroma components of unaged rye whiskies"]}]}],"canonical_facts":{"dc:contributor":["Cadwallader, Keith R","Miller, Michael J","Stasiewicz, Matthew J"],"dc:creator":["Flynn, Dylan Christopher"],"dc:date":["2022-08","2022-07-20"],"dc:description":["Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2022-11-15 without embargo terms","The student, Dylan Flynn, accepted the attached license on 2022-07-19 at 10:58.","The student, Dylan Flynn, submitted this Thesis for approval on 2022-07-19 at 14:42.","This Thesis was approved for publication on 2022-07-20 at 12:08.","DSpace SAF Submission Ingestion Package generated from Vireo submission #18375 on 2022-11-15 at 18:21:39","Whiskey is an alcoholic distilled beverage which can be made from a variety of grains in different combinations. Its storied history and depth of flavor have been ingrained in the American zeitgeist and cemented as the drink of choice for those desiring something bold, refined, and flavorful. Whiskey undergoes multiple phases in its production, each of which plays a part in flavor formation, in particular the grain used in the mass bill is considered to make a great impact on flavor. Whiskey is often subdivided into types, with too many variations to name and explain here, but one of them is rye whiskey. Rye whiskey is thought of as having a distinct flavor, typically thought to be spicy. This belief sets it apart from other whiskies, namely Bourbons, another American whiskey made primarily from corn. However, this perception comes from a popular belief, not based on scientific research. Recent sensory work done elsewhere on barrel aged bourbon and rye whiskey suggests that it is not easy to distinguish the flavors of one compared to the other. Studies show the oak barrel aging process imparts a flavor profile that tends to overpower and override the initial flavor profile of the raw, unaged spirit – thus being more representative of the wood components of the barrel. By analyzing rye whiskey in a form that is not aged, this confounding variable can be removed, and an investigation of the true flavors imparted by rye can be conducted. Four commercial unaged rye whiskies were acquired and analyzed by gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS) to gain insights into the aroma components of these products. GC-O was utilized to make tentative aroma compound identifications which were reinforced across multiple runs and then confirmed by comparison of odor properties, GC retention indices and electron-impact mass spectra (EI-MS) with those of authentic standards. Concurrently, GC-MS was utilized to quantitate the concentrations of selected odor-important compounds in each spirit. Results were unable to find a compound or group of compounds unique to unaged rye whiskey in this study that could be used set rye whiskey apart from other grain spirits."],"dc:format":["application/pdf"],"dc:identifier":["https://hdl.handle.net/2142/116270"],"dc:language":["en","eng"],"dc:rights":["Copyright 2022 Dylan Flynn"],"dc:subject":["Whiskey","rye whiskey","rye","unaged rye","unaged whiskey"],"dc:title":["Characterization of typical aroma components of unaged rye whiskies"],"dc:type":["text","Thesis"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:24:56Z"}