Editing Scotch whisky (section)

===Flavour and aroma===
Dozens of compounds contribute to Scotch whisky flavour and aroma characteristics, including [[Volatile organic compound|volatile]] alcohol [[Congener (beverages)|congeners]] (also called ''higher oils'') formed during fermentation, such as [[acetaldehyde]], [[methanol]], [[ethyl acetate]], [[n-propanol]] and [[isobutanol]].<ref name="Smith">{{Cite journal |last1=Smith |first1=Barry L. |last2=Hughes |first2=David M. |last3=Badu-Tawiah |first3=Abraham K. |last4=Eccles |first4=Rebecca |last5=Goodall |first5=Ian |last6=Maher |first6=Simon |date=29 May 2019 |title=Rapid Scotch whisky analysis and authentication using desorption atmospheric pressure chemical ionisation mass spectrometry |journal=Scientific Reports |volume=9 |issue=1 |pages=7994 |bibcode=2019NatSR...9.7994S |doi=10.1038/s41598-019-44456-0 |issn=2045-2322 |pmc=6541643 |pmid=31142757}}</ref> Other flavour and aroma compounds include [[vanillic acid]], [[syringic acid]], [[vanillin]], [[syringaldehyde]], [[furfural]], phenyl ethanol and [[acetic acid]].<ref name=Smith/><ref name="Lee">{{Cite journal |last1=Lee |first1=K.-Y. Monica |last2=Paterson |first2=Alistair |last3=Piggott |first3=John R. |last4=Richardson |first4=Graeme D. |year=2000 |title=Perception of whisky flavour reference compounds by Scottish distillers |journal=Journal of the Institute of Brewing |volume=106 |issue=4 |pages=203–208 |doi=10.1002/j.2050-0416.2000.tb00058.x |issn=0046-9750 |doi-access=free}}</ref> One analysis established 13 distinct flavour characteristics dependent on individual compounds, including sour, sweet, grainy and [[flower|floral]] as major [[Flavoring#Flavorants or flavorings|flavour perceptions]].<ref name=Lee/>

Some distilleries use a [[peat]] fire to dry the barley for some of their products before grinding it and making the mash.<ref name="auto" /> Peat smoke contributes [[polyphenol|phenolic compounds]], such as [[guaiacol]],<ref name=Lee/> that give aromas similar to smoke. The [[Maillard reaction|Maillard browning process]] of the residual sugars in the [[mashing]] process, particularly through formation of 2-furanmethanol and [[pyrazine]]s imparting nutty or cereal characteristics contributes to the baked bread notes in the flavour and aroma profile.<ref name="Boothroyd">{{Cite journal |last1=Boothroyd |first1=Emily |last2=Linforth |first2=Robert S. T. |last3=Jack |first3=Frances |last4=Cook |first4=David J. |date=2 December 2013 |title=Origins of the perceived nutty character of new-make malt whisky spirit |journal=Journal of the Institute of Brewing |volume=120 |issue=1 |pages=16–22 |doi=10.1002/jib.103 |issn=0046-9750 |doi-access=free}}</ref> Maturation during multi-year [[cask]]ing<ref name=Lee/> in [[oak]] barrels mostly previously used for [[bourbon whiskey]], Sherry, Wines, Fortified Wine, (including Port and Madeira) Rum and other spirit production, has the largest impact on the flavour of the whisky. Some distilleries use Virgin Oak casks as used casks are becoming increasingly harder to source (particularly authentic sherry casks due to the downturn in sherry consumption plus the laws introduced in 1986 regarding bottling Spanish wines exclusively in Spain)<ref>{{Cite web |title=Different Types of Whisky Casks and Their Impact on the Whisky..... |url=https://reallygoodwhisky.com/blogs/the-really-good-whisky-blog/different-types-of-whisky-cask-and-the-impact-on-the-whisky |access-date=4 July 2021 |website=The Really Good Whisky Company |date=4 July 2021 |language=en}}</ref>