We also analyzed single barrel bourbons, which were produced identically but maturated in different, adjacent barrels, and the results suggested that significant differences exist among these samples. Most of the large changes in chemical composition occur in the first 2 years of aging. The results showed an increase in the number of chemical compounds present as the bourbon ages. The first set of bourbons were prepared using the same mash bill but were aged differently (unaged (0 years), 2 years, 4 years, and 6 years) in oak barrels. In an effort to characterize differently aged bourbons and to determine whether bourbons could be “fingerprinted” by their chemical compositions, we used Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) and liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) to characterize 2 distinct sets of bourbon samples.
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