Effects of Ethanol and Long-Chain Ethyl Ester Concentrations on Volatile Partitioning in a Whisky Model System

Ethanolic atmospheric pressure chemical ionization mass spectrometry (APCI-MS) was used to analyze the headspace concentrations of a test set of 14 whisky volatile compounds above a series of aqueous ethanolic solutions differing in alcohol content (5–40% ABV) and with regard to concentration of ethyl hexadecanoate (0–500 mg/L). The latter was selected to represent the long-chain ethyl esters found at various concentrations in new-make spirit. Headspace ion intensities were modeled against ethanol and ethyl hexadecanoate concentrations as factors. A separate model was prepared for each compound. Not surprisingly, ethanol content in the range of 5–40% ABV had a significant effect (P < 0.0001) on headspace volatile concentrations of all volatile compounds, whereas the ethyl hexadecanoate concentration had a selective effect of reducing headspace concentrations of the more hydrophobic compounds (log P > 2.5). This finding is discussed in terms of the “structuring” effects of ethyl hexadecanoate when present above critical micelle concentration, leading to the selective incorporation of hydrophobic volatile compounds into the interior of micelle-like structures. Data presented illustrate that dilution of whiskies to 23% ABV for “nosing” in the presence of long-chain ethyl esters is likely to change the balance of volatile compounds in the headspace and thus the perceived aroma character.