Preface

Güthrie, Brian; Beauchamp, Jonathan; Buettner, Andrea; Toth, S. J.; Qian, Michael C.

doi:10.1021/bk-2019-1321.pr001

Cited by 2 publications

(3 citation statements)

References 12 publications

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“…These spirits are immediately recognizable due to smoky characteristics which are created during the kilning process. 2,3 Burning peat is used to dry the malt, and the resulting smoke infuses into the grain. The malt is converted to liquid wort transferring many of the compounds from the smoke along with the fermentable sugars and species responsible for the ultimate flavour of the mature spirit.…”

Section: Introductionmentioning

confidence: 99%

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An assessment of spent coffee grounds as a replacement for peat in the production of Scotch whisky: chemical extraction and pyrolysis studies

Krakowiak,

McIntosh,

Ellis

2024

Sustainable Food Technol.

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Section: Introductionmentioning

confidence: 99%

“…1), though a detailed investigation is required, as whisky (smoked or otherwise) is a complex mixture of hundreds of compounds. 3,17–19…”

Section: Introductionmentioning

confidence: 99%

An assessment of spent coffee grounds as a replacement for peat in the production of Scotch whisky: chemical extraction and pyrolysis studies

Krakowiak,

McIntosh,

Ellis

2024

Sustainable Food Technol.

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“…The sense of smell is a powerful and evocative sensory experience that greatly influences our perception, memories, and emotions. , From the tantalizing aroma of freshly brewed coffee to the fragrant bouquet of a blooming flower, odors have a profound impact on our daily lives. − Understanding the complex world of smells and unraveling their chemical compositions has been a fascinating pursuit for scientists and researchers. ,− …”

Section: Introductionmentioning

confidence: 99%

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Mahmoud,

Zhang

2024

J. Agric. Food Chem.

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Gas chromatography−olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive twodimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.

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Preface

Cited by 2 publications

References 12 publications

An assessment of spent coffee grounds as a replacement for peat in the production of Scotch whisky: chemical extraction and pyrolysis studies

An assessment of spent coffee grounds as a replacement for peat in the production of Scotch whisky: chemical extraction and pyrolysis studies

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

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