Understanding the human body is a team effort. That's where the Yachtel group comes in.

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This is Scientific American's 60-second science. I'm Christopher in Taliatta.

Bourbon whiskey doesn't have to be made in Bourbon County, Kentucky.

But it does have to be produced from at least 51% corn, and it has to be aged in unused, charred oak barrels.

Tennessee whiskey, on the other hand, must be made in Tennessee, as the name implies.

And in addition to the steps that create a bourbon, the distilled whiskey undergoes another

one, called the Lincoln County process.

Where you take your fresh whiskey distillate and you filter it through sugar, maple,

charcoal. It's also called charcoal mellowing.

Trent Curley is a graduate student in food science at the University of Tennessee Institute of Agriculture.

And just for the record,

Personally, I prefer bourbon whiskeys.

Filtration through charcoal made from the wood of the sugar maple tree is known to mellow the flavor of Tennessee whiskeys, like Jack Daniels.

But the underlying chemistry was a bit more of a mystery, so Curley teamed up with

the Sugarlands Distilling Company in Gatlinburg, Tennessee to put their whiskey to the test.

He used gas chromatography, coupled with actual human sniffing, to identify about three dozen

aromatic compounds, contributing to the whiskey's flavor profile. He then tracked the quantities of four of them,

two branched alcohols and two ethylesters, before and after the Lincoln County process. Turns out

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