Alcohol Profiling and Ethanol Breakdown Products

Alcohol Profiling

Alcoholic beverages contain a complex mix of compounds, uniquely characteristic of each beverage, that creates the individual aroma and flavour profile. Many compounds contribute to the aromas and flavours experience of the consumer. Volatile compounds interact with receptors in the nasal passages creating the aroma sensation. Flavour, however, is experienced as a combination of aroma and taste.

Whilst the majority of added compounds add to the desired aroma and flavour aspects of a beverage, trace components can contribute off-flavours and odours. These compounds can be generated a variety of ways - contaminants in raw materials used in the beverage, migration into the beverage from process equipment or packaging materials and degradation of naturally occurring flavour compounds due to oxidation, or exposure to light or heat.