Chemical Compounds

Question 1

Isoamyl Acetate

Answer 1

Ester

Creamy, banana, pear

Question 2

Ethyl Caproate

Answer 2

Ester

Apples

Question 3

Ethyl Acetate

Answer 3

Ester

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

Question 4

Ethyl Syringate

Answer 4

Ester (barrel)

Tobacco, Fig

Question 5

Ethyl Ferulate

Answer 5

Ester (barrel)

Spicy / cinnamon

Question 6

Ethyl Vanillate

Answer 6

Ester (barrel)

Smoky, burnt aroma

Question 7

Butyl Isobutyrate

Answer 7

Ester

Tropical Fruit, Strawberry

Question 8

Methyl Salicylate

Answer 8

Ester

Minty (young whiskeys)

Question 9

Guaiacol

Answer 9

Ester

Smoked meats, florals, tobacco

Question 10

Cis-lactone

Answer 10

Lactone

Sweet vanilla + coconut

Question 11

Trans-lactone

Answer 11

Lactone

Spicy cloves

Question 12

Acetaldehyde

Answer 12

Aldehyde

Green apple

Question 13

Euginaol

Answer 13

Aldehyde

Cloves, anise, nutmeg

Question 14

Cinnamaldehyde

Answer 14

Aldehyde

Cinnamon

Question 15

Benzaldehyde

Answer 15

Aldehyde

Almond

Question 16

Vanillin

Answer 16

Aldehyde

Vanilla

Question 17

Acetone

Answer 17

Ketone

solvent, nail polish

Question 18

Diacetyl

Answer 18

Ketone

Butter / cheese

Question 19

Limonene

Answer 19

Terpene

Citrus

Question 20

Linalool

Answer 20

Terpene

Lavender

Question 21

Ionone

Answer 21

Ketone

Violet

Question 22

Banana

Answer 22

Isoamyl Acetate

Question 23

Pear

Answer 23

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

Question 24

Apple

Answer 24

Ethyl Caproate

Question 25

Strawberry

Answer 25

Butyl Isobutyrate

Question 26

Tropical Fruit

Answer 26

Butyl Isobutyrate

Question 27

Tobacco + Figs

Answer 27

Ethyl Syringate

Question 28

Spicy cinnamon

Answer 28

Ethyl Ferulate

Question 29

Sweet vanilla + coconut

Answer 29

Cis-lactone

Question 30

Spicy cloves

Answer 30

Trans-lactone

Question 31

Smoky, burnt

Answer 31

Ethyl Vacillate

Question 32

Nail Polish

Answer 32

Ethyl acetate (in high concentrations) -OR- Acetone

Question 33

Smoked meat

Answer 33

Guaiacol

Question 34

Florals

Answer 34

Guaiacol

Question 35

Tobacco

Answer 35

Guaiacol

Question 36

Green Apple

Answer 36

Acetaldehyde

Question 37

Cloves / Anise / Nutmeg

Answer 37

Euginol

Question 38

Cinnamon

Answer 38

Cinnamaldehyde

Question 39

Almond

Answer 39

Benzaldehyde

Question 40

Vanilla

Answer 40

Vanilan

Question 41

Butter / cheese

Answer 41

Diacetyl

Question 42

Citrus

Answer 42

Limonene

Question 43

Lavender

Answer 43

Linalool

Question 44

Violet

Answer 44

Ionone

Question 45

Lactone

Answer 45

Found in oak, and enter whiskey through aging.

Question 46

Ester

Answer 46

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

Question 47

Aldehyde

Answer 47

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.

Question 48

Ketone

Answer 48

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.

Question 49

Terpene

Answer 49

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