Detection or γ-Lactones in Malt Whisky

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Abstract
The fatty and sweet flavours in malt whisky were studied by GC-olfactometry and GC-mass spectrometry. These compounds were identified as β-methyl-γ-octalactones, γ-nonalactone, γ-decalactone and γ-dodecalactone. Although β-methyl-γ-octalactones were present in matured malt whiskies and considerable amounts of γ-nonalactone were present in all, the content of γ-decalactone and that of γ-dodecalactone varied in both matured and non-matured malt whiskies. A high correlation was observed between the scores of descriptive analysis and the γ-decalactone and γ-dodecalactone content. The malt whiskies containing certain amounts of both γ-decalactone and γ-dodecalactone had sweet and fatty flavours, and thus it is evident that these lactones contribute to the quality. Both of these lactones are thought to be important for the flavour of malt whisky.