Whisky aromas decoded by AI

A new AI breakthrough has taken whisky tasting to the next level, identifying aromas with greater precision than human experts, paving the way for innovations in food and drink analysis.
Glass, Alcohol, Beverage, Liquor, Whisky, Beer, La Parka

Researchers have achieved a milestone in AI, teaching it to predict the complex aromas of whiskies and even identify their origins. The study, conducted in Germany, utilised AI to analyse the molecular makeup of 16 American and Scottish whiskies. It then predicted the five strongest aroma notes and distinguished between the two countries of origin with remarkable accuracy.

The AI surpassed human experts in consistency and precision, identifying aromas like menthol and citronellol for US whiskies and smoky, medicinal notes for Scotch. This innovation could ensure flavour consistency in whisky production, detect counterfeit goods, and even find applications in blending recycled materials to reduce odours.

While promising, the study was limited to a small selection of whiskies, raising questions about its performance on broader varieties or aged batches. Experts also noted that flavour perception depends on external factors, highlighting room for further exploration in this emotive domain. Nonetheless, this blend of technology and tradition signals a new step for the whisky industry.