Heriot-Watt University researchers identify source of mango flavor in whisky

Researchers from Heriot-Watt University, in collaboration with the Japanese company Kirin, have identified the chemical compounds responsible for the mango-like tropical flavor found in certain Scottish and Irish whiskies.

While fruity notes such as apple and pear have long been attributed to esters produced during fermentation, the specific source of mango aromas remained unknown. The study, conducted by PhD student Takehiko Hiura, analyzed 14 different whiskies and determined that a combination of aldehydes and acetals amplifies these tropical notes.

Specifically, the research highlighted three compounds: isobutyraldehyde, isovaleraldehyde, and isovaleraldehyde diethyl acetal. By adding these compounds to whiskies with low fruit profiles, researchers were able to substantially increase the mango aroma. Experts suggest this discovery could allow distilleries to more precisely control tropical aromas during the production process.