In this study, 13 Scotch grain whiskies and 34 Scotch malt whiskies were characterized by both chemical and physical analyses. In addition, 34 blended Scotch whiskies secured in the United States were examined. Official AOAC methods were used to determine the components commonly used in characterizing distilled spirits. In addition, potassium, sodium, copper, zinc, iron, calcium, magnesium, and lead were determined by atomic absorption spectroscopy. Characteristics of the present samples are compared to American whiskies.
An HPLC method is described for the detection of caramel color by measuring the level of 5-(hydroxymethyl)-2-furaldehyde (5-HMF). For the several products of caramelization examined, 5-HMF was the most sensitive indicator of the presence of caramel. The method specifies a reverse phase C18 column, a UV detector set at 277 nm, and a methanol-water gradient to separate 5-HMF from interfering substances. Other flavor compounds resolved by the same gradient are vanillin, ethyl vanillin, coumarin, benzaldehyde, caffeine, anethole, theobromine, and cinnamaldehyde.
An analytical profile of a total of 49 samples of 1970 and 1971 vintage Rhine and Moselle German white wine is presented. The data include atomic absorption analysis for the elements K, Na, Mg, Ca, Fe, Cu, and Zn; gas-liquid chromatographic analysis for methanol, ethyl acetate, n-propyl alcohol, iso-butyl alcohol, and iso-amyl alcohol; the traditional specific gravity determination for ethanol; and the determinations for total acids, solids, and ash. For each of the parameters determined the range, mean and standard deviation is given. A comparison of the data for the 1970 and 1971 vintage years and the Rhine and Moselle wine regions is included. The conclusion is drawn that the data are insufficient to determine distinguishing and identifying characteristics of either vintage year or wine region.
A procedure is described for the separation and determination of the following compounds which are found as congeners in alcoholic products: acetaldehyde, ethyl acetate, methanol, ethanol, n-propanol, isobutanol, n-butanol, acetic acid, and the amyl alcohols (2-methyl-l-butanol and 3-methyl-l-butanol). These compounds were separated by gas-liquid chromatography (GLC) using 5% Carbowax 20M on Carbopack B as the column packing. The results obtained by using this method were compared with those obtained using the present AOAC methods for these compounds. GLC chromatograms show better resolution by the method presented.
In this study 162 straight bourbon whiskies representing 2-, 4-, 6-, and 8-year-old samples were characterized by both chemical and physical analyses. Determinations using official AOAC methods were made on the components commonly used in characterizing distilled spirits. In addition, sodium, potassium, calcium, and magnesium were determined by atomic absorption spectrophotometry. Certain congeners were significantly correlated with age, while others were not.
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