Marco Cardin

Exploring Aroma: a case study on traditional whisky and accelerating-aging spirit.

The rising consumer demand for distinctive, high-quality alcoholic beverages has driven innovation in whisky production, particularly in the realm of aging techniques. While traditional aging in oak barrels remains fundamental to whisky’s legal definition and flavor development, alternative methods are gaining attention. One such method is the Jensen Reactor – an accelerated aging technology that employs ultrasound, heat, oxygenation, pressure, and catalysis to mimic the effects of conventional barrel aging in a shorter time.

This study explores the influence of both traditional and accelerated aging on the volatile profiles of this spirit, focusing on esters, long-chain esters, and other aroma-active compounds. Samples included barley and rye spirits at various stages: new make, accelerated-aged spirit, and traditionally aged whiskies matured for up to 40 years. Volatile compounds were analyzed using stir bar sorptive extraction followed by gas chromatography–mass spectrometry, with particular attention to ester content and the contribution of long-chain ethyl esters – including ethyl oleate, ethyl linoleate, ethyl linolenate, and ethyl palmitoleate.

These long-chain esters were detected at concentrations exceeding reported sensory thresholds, indicating a relevant role in shaping whisky aroma. Accelerated aging was found to boost ester formation, leading to enhanced fruity and smooth flavor notes. Notably, accelerated-aged rye spirits exhibited higher levels of long-chain esters compared to their traditionally aged counterparts, likely due to differences in fatty acid release from the wood and esterification kinetics during the aging process.

In addition, the choice of malt variety had a marked effect on the volatile composition, underscoring the combined impact of raw materials and aging methods on whisky's sensory attributes. Overall, the findings highlight the need for further investigation into the formation mechanisms of long-chain esters to better refine whisky quality and optimize aromatic profiles.

Marco Cardin has a diverse work experience, including a post-doctoral fellowship at Copenhagen University, a post-doctoral fellowship at Padua University, and a PhD in Veterinary Science. He has worked on projects such as bioflavoring brewer's spent grain, investigating esters profiles in whisky and accelerated-aged spirits, and developing innovative drying processes for seafood. Marco has also collaborated on projects aimed at improving the technological quality of milk, NIRS analysis, and analysing milk and dairy product samples. He has also worked as a pastry chef at Hotel Monzoni and completed an undergraduate degree in Food Science and Technology. His education includes an Erasmus+ internship in Bulgaria and a Bachelor in Food Science and Technology from Padua University.

Marco answered some of our questions

 - Do you remember the first whisky you had in your life?
My first whisky was a GlenGrant but i do not recall which one

- Do you remember the last one?
The last one was a Talisker Skye single malt

- Why do you think the topic is so fascinating?
I love the complexity of whisky aroma, the fact that there are many manufacturing choices that lead to different flavors, and the fact that there is still much to discover.

- The best setting to taste whisky?
At home, in the evening next to a fire place. At work in a sensory lab. 

- Your favourite bottle and why?
There are many. From Laphroaig 12 years to Yamazakura blended whisky. Lately , my go to bottle has been the Aberfeldy 12 for its fruity and spicy notes. 

- Whisky pairing, if you really have to pair whisky with something?
I would go for dark chocolate, at least 85% cocoa

- We usually limit whisky to a few countries, have you tasted great bottles from unusual conutries?
Not really. However, I think that there are great bottles out there