Analysis and characterization of flavoring compounds in bourbon

CHED 287

Curtis J. Boyd III, cboyd@transy.edu1, Alli L. Keskey, akeskey@transy.edu2, and Gerald Seebach, gseebach@transy.edu1. (1) Division of Natural Science & Mathematics, Transylvania University, 300 N. Broadway, Lexington, KY 40508, (2) Division of Natural Science and Mathematics, Transylvania University, 300 N. Broadway, Lexington, KY 40508
Bourbon was the first “true American spirit.” It was the first alcohol ever created in the United States and has become one of the greatest delicacies in the world. The process that differentiates bourbon from liquors such as vodka is its fired oak barrels that it is stored in for generally 7 years. This process of firing the barrels allows the alcohol to enter and leave the barrel as its wood compresses and decompresses during winter and summer months, respectively. In this process, colors in bourbon are produced from various compounds which are extracted from the barrel. This research seeks to identify the compounds in this coloration which give bourbon its flavors and smells. Percentages of contributing compounds are reported and their determination through 1HNMR, UV-visible spectroscopy, and mass spectrometry is discussed.
 

Undergraduate Research Poster Session: Analytical Chemistry
11:00 AM-1:00 PM, Monday, April 7, 2008 Morial Convention Center -- Hall A, Poster

Division of Chemical Education

The 235th ACS National Meeting, New Orleans, LA, April 6-10, 2008