Flavour components of whiskey. II. ageing changes in the high-volatility fraction
Date
2001
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
The volatile compounds isolated from whiskey by fractional vacuum distillation were identified by two-dimensional capillary gas chromatography/mass spectrometry. Changing levels with ageing were quantified for the most abundant compounds by direct split injection of whiskeys on a gas chromatograph equipped with a flame ionisation detector. The ageing decreases in volatile sulfides were similarly determined using a sulfur chemiluminescence detector. Large volume headspace injection sufficiently reproduced the distillation enrichment to allow direct twodimensional determination of similar ageing changes for other trace compounds. Seven compounds at μg/L and low mg/L levels were monitored and quantified.
Description
CITATION: MacNamara, K., et al. 2001. Flavour components of whiskey. II. ageing changes in the high-volatility fraction. South African Journal of Enology & Viticulture, 22(2):75-81, doi:10.21548/22-2-2196.
The original publication is available at http://www.journals.ac.za/index.php/sajev
The original publication is available at http://www.journals.ac.za/index.php/sajev
Keywords
Whiskey -- Analysis, Gas chromatography, Mass spectrometry, Sulfides
Citation
MacNamara, K., et al. 2001. Flavour components of whiskey. II. ageing changes in the high-volatility fraction. South African Journal of Enology & Viticulture, 22(2):75-81, doi:10.21548/22-2-2196