Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit

Table 4

Main aroma compounds extracted from pepper whisky.

Peak No.	Compounds	Aroma character	Concentration (mg/L)	Percentage (%)
1	Acetaldehyde	Pungent, ethereal	17.66	4.19
2	Ethyl acetate	Floral	26.73	6.34
3	Hexyl acetate	Fruity, flora	17.98	4.26
4	Methanol	Alcoholic, fruity	4.86	1.15
5	n-Propanol	Alcoholic, sweet	63.67	15.09
6	Iso-butanol	Fermented, yeast	52.93	12.55
7	Ethyl butanoate	Fruity, sweet	3.59	0.85
8	n-Butanol	Medicine, fruity	1.35	0.32
9	2-Methyl-1-butanol	Malt	64.78	15.36
10	3-Methyl-1-butanol	Burnt	159.54	37.82
11	Piperine	Pungent, spiciness	5.62	1.33
12	Caryophyllene	Pungent, spiciness	3.12	0.74