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Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging

  • 0College of Food Science, Hebei Normal University of Science & Technology, Qinhuangdao, China.
Npj Science of Food +

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January 16, 2026

|

January 16, 2026

View abstract on PubMed

Summary

This summary is machine-generated.

Toasted chestnut shells offer a novel, cost-effective alternative for aging spirits. This study shows they impart a smoky aroma and distinct chemical profile to whiskey, differing from traditional oak aging.

Area Of Science

  • Food Science
  • Oenology
  • Agro-industrial By-product Valorization

Background

  • Traditional aging of distilled spirits relies on oak barrels.
  • Exploring sustainable and cost-effective alternatives is crucial for the oenological industry.
  • Agro-industrial by-products present opportunities for novel material development.

Purpose Of The Study

  • To investigate toasted chestnut shells as a new material for aging distilled spirits.
  • To analyze the chemical and sensory changes in whiskey aged with toasted chestnut shells.
  • To compare the effects of chestnut shells with traditional toasted oak.

Main Methods

  • Whiskey aging experiments using toasted chestnut shell chips.
  • Analysis of acidity and total phenolic content.
  • Gas Chromatography-Mass Spectrometry (GC-MS), Gas Chromatography-Ion Mobility Spectrometry (GC-IMS), Electronic Nose (E-nose), and sensory evaluation.

Main Results

  • Aging with toasted chestnut shells moderately increased acidity and total phenolic content.
  • Whiskey aged with chestnut shells developed a yellowish to light amber color.
  • Distinct aroma profiles were observed, with increased aldehydes and decreased esters, and 2-methyl butanal identified as a key aroma compound responsible for roasted/smoky notes.

Conclusions

  • Toasted chestnut shells are a viable and cost-effective alternative to oak for aging distilled spirits.
  • Chestnut shells impart unique sensory characteristics, notably a roasted/smoky aroma, due to specific chemical changes.
  • This research highlights the potential for valorizing agro-industrial by-products in the spirits industry.

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