The secrets of the famous Tennessee whiskey flavor are starting to unravel at the University of Tennessee Institute of Agriculture, with new research promising advancements in the field of flavor science.
A whiskey flavor chemistry program is under way at the University of Tennessee Institute of Agriculture: with scientists using flavor chemistry to advise distillers how to achieve their desired flavor goals consistently.
The studies at the UT Department of Food Science are working on characterizing both the flavor chemistry of different types of whiskey and their production processes. The ultimate aim of the program is to help whiskey manufacturers produce a consistent product tailored to the exact flavor profile they want.
Lincoln County Process
Tennessee Whiskey undergoes charcoal filtration – a step required in order for the product to be labeled as ‘Tennessee Whiskey’ - and the changes in flavor chemistry during this process are of particular interest to scientists. (In order to be labeled as ‘Tennessee Whiskey’, the spirit must also be produced in the state of Tennessee from at least 51% corn after having been aged in Tennessee for at