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American whiskeys are economically and culturally significant beverages with complex sensory profiles; however, how aromas and flavours are linked to mashbill (fermentedwash recipe) and/or aging time in new, charred oak barrels have not been thoroughly investigated. To accomplish this goal, sensory Descriptive Analysis and Chemometric analyses, including Headspace Solid‐Phase Microextraction‐Gas Chromatography‐Mass...
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