the library

Aged rum

Spirits & brews· spirit

Every one of its 15 compounds carries a paper the library can cite.

• caprylic acidaromaacidreads as slight odor (PubChem)Measured in 21 of 338 ingredients.cite

  GC-FID peak area 1.82 in the neat rum and 1.04 in its SAFE distillate — a 42.8% difference, which the paper marks as significant and uses to argue that its streamlined method under-recovers semi-volatiles. CARRIED BY THE JAMAICAN SAMPLE ALONE: PMC9656916 marks octanoic acid '-' in its Venezuelan rum and '+' in the whiskey. — Zhu et al. 2019, Food Chemistry: X (Table 2, GC-FID peak area comparison, row 'AER Neat' (Appleton Estate Jamaica Rum, aged 12 years), column 'Octanoic acid')Measurement only — the source text is licensed facts-only.
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  GC-FID peak area 2.71 in the neat rum and 2.70 in its SAFE distillate, a 0.614% difference. The lowest value of the six liquors in that column, against 40.2 for the sesame-aroma baijiu and 26.2 for the bourbon. THIS COMPOUND IS CARRIED BY THE JAMAICAN SAMPLE ALONE: PMC9656916 marks it '-' (not detected) in its Venezuelan rum while detecting it in the whiskey. — Zhu et al. 2019, Food Chemistry: X (Table 2, GC-FID peak area comparison, row 'AER Neat' (Appleton Estate Jamaica Rum, aged 12 years), column '2-Phenyl ethanol' (the paper's own spelling))Measurement only — the source text is licensed facts-only.
• isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite

  GC-FID peak area 113 in the neat rum and 113 in its SAFE distillate, a 0.168% difference. A PEAK AREA IN THIS PAPER'S UNITS, not comparable with the band cited from PMC9656916. — Zhu et al. 2019, Food Chemistry: X (Table 2, GC-FID peak area comparison, row 'AER Neat' (Appleton Estate Jamaica Rum, aged 12 years), column '2-Methy-1-propanol' (the paper's own spelling))Measurement only — the source text is licensed facts-only.
• furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite

  Detected in this rum at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. The only furan detected in this rum. The paper reports that furans and phenols came out lower than expected in both its oak-aged spirits and attributes that to the fibre chemistry, not to the spirits. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)
• ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite

  Detected in this rum at relative peak area band '++++'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. The second-largest band in this sample. The whiskey in the same study reaches only the band below. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)
• ethyl lauratearomaesterMeasured in 6 of 338 ingredients.cite

  Detected in this rum at relative peak area band '++'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. The whiskey in the same study carries this ester two bands higher, at 20–40%. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)
• ethyl decanoatearomaesterMeasured in 17 of 338 ingredients.cite

  Detected in this rum at relative peak area band '+++++'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. The largest single band assigned in this sample and the joint-largest of the three spirits in the study; the same band is assigned to this compound in the whiskey column. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)
• 2-methyl-1-butanolaromaalcoholMeasured in 15 of 338 ingredients.cite

  Detected in this rum at relative peak area band '++'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. Its co-eluting partner 3-methyl-1-butanol is reported in the same band and separately from it; this paper resolves the two, which data/curated/bourbon.json and data/curated/rye-whiskey.json note their own sources could not always do. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  GC-FID peak area 314 in the neat rum and 314 in its SAFE distillate, a 0.0996% difference — the largest of the eight analytes reported for this sample. THE NUMBER IS A PEAK AREA IN THIS PAPER'S UNITS AND IS NOT COMPARABLE WITH THE RELATIVE-ABUNDANCE BAND CITED FROM PMC9656916 FOR A DIFFERENT RUM. — Zhu et al. 2019, Food Chemistry: X (Table 2, GC-FID peak area comparison, row 'AER Neat' (Appleton Estate Jamaica Rum, aged 12 years), column '3-Methy-1-butanol' (the paper's own spelling))Measurement only — the source text is licensed facts-only.
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  Detected in this rum at relative peak area band '++'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. Not detected in the Appleton sample of PMC6694847, whose Table 2 marks it '–' for AER while reporting it at 314 for one baijiu and 22.6 for another. The two rums disagree on this ester and both readings stand. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  Detected in this rum at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)
• 3-methylbutyl decanoatearomaesterMeasured in 1 of 338 ingredients.cite

  Detected in this rum at relative peak area band '++'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)
• ethyl 9-decenoatearomaesterMeasured in 2 of 338 ingredients.cite

  Detected in this rum at relative peak area band '++'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)
• β-damascenonearomaterpenoidMeasured in 13 of 338 ingredients.cite

  Detected in this rum at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. The paper's discussion names it among the carbonyls 'responsible for almond and woody' notes in whiskey and rum. The same compound separates cognac from generic brandy in data/curated/cognac.json and data/curated/brandy.json; no value crosses between those nodes and this one, and the figures behind that separation stay in those files. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)
• (E)-whiskeylactonearomaMeasured in 2 of 338 ingredients.cite

  Detected in this rum at relative peak area band 'tr'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. THE OAK MARKER, and the paper names it as such: '(E)-whiskey lactone, which originates from aging in oak casks'. It adds that '(Z)-whiskey lactone is probably present in both samples but could not be definitely identified because of coelution' — so the Z isomer is NOT claimed here. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Rum column)