Influence of Terroir on the Grain Composition, and Volatile Profile of Irish Grain (Wheat) New Make Spirit  
[PERSON]  
1 Department of Applied Science, South East Technological University, R93 V960 Carlow, Ireland; 1  
2  
[PERSON]  
2 Food Quality & Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland; 2  
[PERSON]  
3 The School of Food Science and Environmental Health, Technical University of Dublin, D07 EW4 Dublin, Ireland 3  
[PERSON]  
5 South East Technological University, Y35 KA07 Wekord, Ireland; 5  
[PERSON]  
1 Department of Applied Science, South East Technological University, R93 V960 Carlow, Ireland; 1  
2  
[PERSON]  
1 Department of Applied Science, South East Technological University, R93 V960 Carlow, Ireland; 1  
2  
[PERSON]  
1 Department of Applied Science, South East Technological University, R93 V960 Carlow, Ireland; 1  
2  
Footnote 17 accommodate these anticipated changes and the expansion in the distilling sector, there is a growing need to explore alternative grains such as wheat, especially due to the high production of Irish wheat [1]. Ireland produces 0.68 million tonnes of wheat per year, a production volume high enough to make it a suitable candidate as an alternative grain [2]. The promotion of local grains can also significantly enhance rural economic growth and provide stable employment opportunities [3]. This shift to alternative crops reflects not only the dynamic nature of the industry but also the evolving economic landscape and the pressing need for distilleries to distinguish their service in a crowded market. Amidst this context, the concept of terror emerges as a potential unique selling point (USP), offering a novel dimension to the narrative and marketing of the new whiskey product [4]. These evolving factors create the framework for further investigation of the elements that make Irish whiskey unique, with an emphasis on understanding the role of terror in shaping its flavour. Terroir, a French term traditionally associated only with wine, consists of the influence of a locale's environmental characteristics, such as climate, topography, and soil composition, on the phenotype of crops, therefore affecting the flavour profile of the end product derived from them [5; 6]. The concept has been extensively applied to wine, with research suggesting a molecular correlation between terrorir and the unique characteristics of wines. Just as in wine, in the beer industry, the influence of barley genotype on sensory descriptors has demonstrated terrorir's significance in affecting how the flavour ranges from cereal and floral to malty and fruity [7; 8]. Based on these foundations and existing research, recent studies have expanded the application of terrorir to distilled beverages, including whiskey [9; 10]. Given the growing interest in grain diversity and local sourcing within the industry, the investigation of terrorir's impact on whiskey production is very pertinent. The interest is not only driven by the quest for quality and authenticity but also by the strategic and marketing need to differentiate products in a highly competitive environment. The intricate process of whiskey production, from grain selection to maturation, can significantly influence the sensory attributes of the final product. Factors such as the selection of raw materials and production processes such as malting, mashing, distilling, and, most importantly, maturation shape the whiskey's flavour [11]. Esters primarily produced during alcoholic fermentation by yeast infuse the whiskey with fruity and floral notes, such as those of ethyl hexanoate and isoamyl acetate, while alcohols derived both directly from the raw materials and produced during the malting process, add to the whiskey's complexity [12]. The malting process, through a sequence of enzymatic reactions known as the lipoxygenase pathway, transforms lipids in the presence of oxygen to produce distinctive alcohols such as hexanol.