In beverages and condiments, esters, organic acids, sugars and amino acids are the major flavor components.

饮品与调味品中的香味成分主要包括酯类、有机酸、糖类和氨基酸等。

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He covers the rules and differences of whisky production in Scotland, Ireland, Kentucky and other places, the differences between grain and malt versions, explains how to learn to taste, describes the major flavor components, and provides maps done by flavors.

FORBES: The Best Whisky Book Ever - A Must Read For Drinkers!