Researchers at Heriot-Watt University report that they have identified the source of a “mango-like” tropical taste found in certain whisky samples. A PhD student analyzed 14 whiskies produced in Scotland and Ireland to determine which chemical components contribute to the distinctive flavour notes.
The study focuses on isolating and linking specific compounds to the tropical character described by tasters or previously noted in sensory profiles. Both outlets frame the work as a scientific effort to move from subjective flavour descriptions to measurable ingredients, offering a potential explanation for why some whiskies present tropical fruit aromas while others do not.
While the reports agree on the broad finding—that researchers pinpoint the source of the tropical taste—the available details differ in emphasis and depth. One outlet highlights the university-led analysis and the sample set across Scotland and Ireland, while the other provides limited additional information in its published excerpt.
