AI learns to distinguish between aromas of US and Scottish whiskies

Researchers have used the technology to predict the notes that waft off whisky and determine whether a dram was made in the US or Scotland. The work is a step towards automated systems that can predict the complex aroma of whisky from its molecular makeup. Expert panels usually assess woody, smoky, buttery or caramel aromas, which can help to ensure they don't vary substantially between batches of the same product. "The beautiful thing about the AI is that it is very consistent," said Dr Andreas Grasskamp, who led the research at the Fraunhofer Institute for Process Engineering and Packaging in Freising, Germany. "You have this subjectivity still in trained experts. We are not replacing the human nose with this, but we are really supporting it through efficiency and consistency."