Identification of green note compounds in malt whisky using multidimensional gas chromatography

Wanikawa, Akira; Hosoi, Kenji; Kato, Taro; Nakagawa, Keiichi

doi:10.1002/ffj.1073

Cited by 40 publications

(23 citation statements)

References 9 publications

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“…The applied technique allowed the detection of two aldehydes (( E )‐2‐nonenal and ( E , Z )‐2,6‐nonadienal) and three alcohols (1‐octen‐3‐ol, 4‐hepten‐1‐ol and nonan‐2‐ol) responsible for the green note aroma. It was demonstrated that green note whisky contains more aldehydes and nonan‐2‐ol compared with other whisky types …”

Section: Analysis Of Whisky Compositionmentioning

confidence: 99%

Chemical composition analysis and authentication of whisky

et al. 2014

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Whisky (whiskey) is one of the most popular spirit-based drinks made from malted or saccharified grains, which should mature for at least 3 years in wooden barrels. High popularity of products usually causes a potential risk of adulteration. Thus authenticity assessment is one of the key elements of food product marketing. Authentication of whisky is based on comparing the composition of this alcohol with other spirit drinks. The present review summarizes all information about the comparison of whisky and other alcoholic beverages, the identification of type of whisky or the assessment of its quality and finally the authentication of whisky. The article also presents the various techniques used for analyzing whisky, such as gas and liquid chromatography with different types of detectors (FID, AED, UV-Vis), electronic nose, atomic absorption spectroscopy and mass spectrometry. In some cases the application of chemometric methods is also described, namely PCA, DFA, LDA, ANOVA, SIMCA, PNN, k-NN and CA, as well as preparation techniques such SPME or SPE.

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Section: Analysis Of Whisky Compositionmentioning

confidence: 99%

Chemical composition analysis and authentication of whisky

et al. 2014

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“…For identifying green note compounds, specifically for detecting two aldehydes (E,Z-2,6, nonenal and E-2-nonenal) and three compounds belonging to the group of alcohols (1-octen-3-ol, 4-hepten-1-ol, and nonanal-2-ol), multidimensional gas chromatography with mass spectrometer coupled with olfactometry (MDGC-MS-O) was used. This technique enabled the identification of compounds present at low concentration levels (Wanikawa et al, 2002).…”

Section: Downloaded By [Rutgers University] At 12:11 11 April 2015mentioning

confidence: 99%

Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages

Wiśniewska

Śliwińska

Dymerski

et al. 2014

Critical Reviews in Analytical Chemistry

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Spirit-based beverages are alcoholic drinks; their production processes are dependent on the type and origin of raw materials. The composition of this complex matrix is difficult to analyze, and scientists commonly choose gas chromatography techniques for this reason. With a wide selection of extraction methods and detectors it is possible to provide qualitative and quantitative analysis for many chemical compounds with various functional groups. This article describes different types of gas chromatography techniques and their most commonly used associated extraction techniques (e.g., LLE, SPME, SPE, SFE, and SBME) and detectors (MS, TOFMS, FID, ECD, NPD, AED, O or EPD). Additionally, brief characteristics of internationally popular spirit-based beverages and application of gas chromatography to the analysis of selected alcoholic drinks are presented.

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“…However, in many wine samples, unusual aroma profi les can be explained by relatively few aroma compounds ( Table 5. Extensive research has been dedicated to the strong odour-active components responsible for the typical nuances experienced during classical sensory evaluation (Fan and Qian, 2006a). Wanikawa et al (2002) conducted interesting research on the green note compounds in malt whisky using a multidimensional GC coupled with mass spectrometry and olfactometry (GCxGC-MS-O). Three alcohols and two aldehydes probably related to lipid oxidation and degradation were found to contribute to the green scent, namely 1-octen-3-ol, 4-hepten-1-ol and nonan-2-ol, and E,Z-2,6-nonenal and E-2-nonenal respectively.…”

Section: Identifi Cation Of the Impact Aroma Compounds In Alcoholic Bmentioning

confidence: 99%