Chemical Compounds Flashcards

Learn about flavors <--> Compound Mappings

1
Q

Isoamyl Acetate

A

Ester

Creamy, banana, pear

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2
Q

Ethyl Caproate

A

Ester

Apples

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3
Q

Ethyl Acetate

A

Ester

Pears (in low concentrations), Nail polish (in high concentrations)

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4
Q

Ethyl Syringate

A

Ester (barrel)

Tobacco, Fig

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5
Q

Ethyl Ferulate

A

Ester (barrel)

Spicy / cinnamon

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6
Q

Ethyl Vanillate

A

Ester (barrel)

Smoky, burnt aroma

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7
Q

Butyl Isobutyrate

A

Ester

Tropical Fruit, Strawberry

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8
Q

Methyl Salicylate

A

Ester

Minty (young whiskeys)

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9
Q

Guaiacol

A

Ester

Smoked meats, florals, tobacco

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10
Q

Cis-lactone

A

Lactone

Sweet vanilla + coconut

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11
Q

Trans-lactone

A

Lactone

Spicy cloves

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12
Q

Acetaldehyde

A

Aldehyde

Green apple

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13
Q

Euginaol

A

Aldehyde

Cloves, anise, nutmeg

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14
Q

Cinnamaldehyde

A

Aldehyde

Cinnamon

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15
Q

Benzaldehyde

A

Aldehyde

Almond

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16
Q

Vanillin

A

Aldehyde

Vanilla

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17
Q

Acetone

A

Ketone

solvent, nail polish

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18
Q

Diacetyl

A

Ketone

Butter / cheese

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19
Q

Limonene

A

Terpene

Citrus

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20
Q

Linalool

A

Terpene

Lavender

21
Q

Ionone

A

Ketone

Violet

22
Q

Banana

A

Isoamyl Acetate

23
Q

Pear

A

Isoamyl acetate -OR- Ethyl acetate (in low concentrations)

24
Q

Apple

A

Ethyl Caproate

25
Q

Strawberry

A

Butyl Isobutyrate

26
Q

Tropical Fruit

A

Butyl Isobutyrate

27
Q

Tobacco + Figs

A

Ethyl Syringate

28
Q

Spicy cinnamon

A

Ethyl Ferulate

29
Q

Sweet vanilla + coconut

A

Cis-lactone

30
Q

Spicy cloves

A

Trans-lactone

31
Q

Smoky, burnt

A

Ethyl Vacillate

32
Q

Nail Polish

A

Ethyl acetate (in high concentrations) -OR- Acetone

33
Q

Smoked meat

A

Guaiacol

34
Q

Florals

A

Guaiacol

35
Q

Tobacco

A

Guaiacol

36
Q

Green Apple

A

Acetaldehyde

37
Q

Cloves / Anise / Nutmeg

A

Euginol

38
Q

Cinnamon

A

Cinnamaldehyde

39
Q

Almond

A

Benzaldehyde

40
Q

Vanilla

A

Vanilan

41
Q

Butter / cheese

A

Diacetyl

42
Q

Citrus

A

Limonene

43
Q

Lavender

A

Linalool

44
Q

Violet

A

Ionone

45
Q

Lactone

A

Found in oak, and enter whiskey through aging.

46
Q

Ester

A

Fruity, aromatic by-products of fermentation, carried over through distillation.

47
Q

Aldehyde

A

Produced during fermentation, distillation, and maturation. Smaller aldehydes are typically associated with unpleasant flavors, where large ones are pleasant – e.g. vanilla, cinnamon, and almond / biscuits.

Acetaldehyde is toxic and responsible for hangovers.

48
Q

Ketone

A

Created during fermentation, and name is derived from acetone. Acetone smells like nail polish remover, and is typically removed as heads / foreshots due to its high volatility.

49
Q

Terpene

A

Imparted on whiskey through fermentation or maturation (contact with the wood). They tend to exhibit floral notes, like lavender, violet, and lemon.