Editing Whisky (section)

===Flavours from oak===
[[File:Oak Barrel.png|thumb|A charred oak barrel used to age whiskey]]
Whisky that has been aged in [[Barrel#Whiskey|oak barrels]] absorbs substances from the wood. One of these is [[cis-3-methyl-4-octanolide]], known as the "whisky [[lactone]]" or "quercus lactone", a compound with a strong [[coconut]] aroma.<ref>{{Cite web |title=Aromas and Flavours |url=http://www.wine-pages.com/guests/tom/taste5.htm |url-status=dead |archive-url=https://web.archive.org/web/20071018025957/http://www.wine-pages.com/guests/tom/taste5.htm |archive-date=18 October 2007 |access-date=8 December 2007 |publisher=Wine-Pages.com}}</ref><ref>{{Cite book |last1=Belitz |first1=Hans-Dieter |url=https://books.google.com/books?id=_QWbLTSL6HoC |title=Food Chemistry |last2=Schieberle |first2=Peter |last3=Grosch |first3=Werner |publisher=[[Springer Science+Business Media|Springer]] |year=2004 |isbn=978-3-540-40818-5 |page=383}}</ref>

Commercially charred oaks are rich in [[natural phenol|phenolic compounds]].<ref>{{Cite web |title=What Is The Chemistry Of Whisky? |url=https://topwhiskies.com/blogs/whisky-blog/what-is-the-chemistry-of-whisky |access-date=2022-07-11 |website=TopWhiskies |language=en}}</ref> One study identified 40 different phenolic compounds. The [[coumarin]] [[scopoletin]] is present in whisky, with the highest level reported in [[Bourbon whiskey]].<ref>{{Cite book |last=Maarse |first=H. |url=https://books.google.com/books?id=_OvXjhLUz-oC |title=Volatile Compounds in Foods and Beverages |publisher=CRC Press |year=1991 |isbn=978-0-8247-8390-7 |page=574}}</ref>

In an experiment, whiskey aged 3 years in [[orbit]] on the [[International Space Station]] tasted and [[High-performance liquid chromatography|measured]] significantly different from similar test subjects in [[gravity]] on Earth. Particularly, wood extractives were more present in the space samples.<ref>{{Cite web |last=Grush |first=Loren |date=10 September 2015 |title=Whiskey aged in space tastes like throat lozenges and rubbery smoke |url=https://www.theverge.com/2015/9/10/9300435/whiskey-space-taste-test-ardbeg-distillery-nanoracks |access-date=24 May 2016 |website=The Verge}}</ref>