The Science Behind Whisky’s Mango Scent | Glasgow News

Scientists in Scotland have cracked the mystery behind that irresistible mango-like flavor in some whiskies, identifying specific aldehydes and acetals as the culprits. Working with Kirin, researchers pinpointed three key compounds—iso-butyraldehyde, iso-valeraldehyde, and iso-valeraldehyde diethyl acetal—that boost tropical aromas when added to whisky. This breakthrough, published in the Journal of the American Society of Brewing Chemists, could let distillers fine-tune fruity notes in their spirits. Listen in comfort:Get a discount on a Soli Pillow: http://solipillow.com/discount/dnn. Advertise on DNN:[email protected] This is an automated, high-level news summary based on public reporting.Report issues to [email protected]. View sources & latest updates:https://sources.thednn.ai/53ad6169fe6449bd