1969
DOI: 10.1111/j.1365-2621.1969.tb12096.x
|View full text |Cite
|
Sign up to set email alerts
|

Abstract: SUMMARY: Gas‐liquid chromatographic methods are described for the identification of 87 components in distilled alcoholic liquors. Water‐free concentrates of ether‐pentane or Freon extracts of the distillates were injected into different column systems and the column effluent transported to a mass spectrometer. To our knowledge, 34 of the identified compounds have not been reported previously in whiskey.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1

Citation Types

0
17
1
1

Year Published

1971
1971
2020
2020

Publication Types

Select...
8
1

Relationship

0
9

Authors

Journals

citations
Cited by 41 publications
(19 citation statements)
references
References 10 publications
(10 reference statements)
0
17
1
1
Order By: Relevance
“…Eugenol concentrations were 10 times higher than those found in some literature and slightly less than double those found in others [12][13][14][15][16]. Vanillin concentrations were comparable to some at the 10 gallon size and comparable to others at the 2 gallon size [12][13][14][15][16].…”
Section: Resultsmentioning
confidence: 48%
See 1 more Smart Citation
“…Eugenol concentrations were 10 times higher than those found in some literature and slightly less than double those found in others [12][13][14][15][16]. Vanillin concentrations were comparable to some at the 10 gallon size and comparable to others at the 2 gallon size [12][13][14][15][16].…”
Section: Resultsmentioning
confidence: 48%
“…Guaiacol concentrations of compounds were as much as 100 times higher than those found in some literature, and comparable to others [12][13][14][15][16]. Eugenol concentrations were 10 times higher than those found in some literature and slightly less than double those found in others [12][13][14][15][16]. Vanillin concentrations were comparable to some at the 10 gallon size and comparable to others at the 2 gallon size [12][13][14][15][16].…”
Section: Resultsmentioning
confidence: 61%
“…In aged spirits, many of these compounds, such as vanillin, coniferaldehyde, sinapaldehyde or syringaldehyde, are known to come from wood tannins (Puech et al, 1994;Gimenez Martinez et al, 1996). Nevertheless, numerous carbonyl compounds have been reported as being part of the volatile composition of freshly distilled Calvados , whisky (Kahn et al, 1969) and various brandies or spirits (Barroso et al, 1996;Cardoso et al, 2003).…”
Section: Carbonyl Compoundsmentioning
confidence: 99%
“…2 These were first identified by Suomalainen and Nykänen 3,4 after an earlier study had incorrectly assigned their structure (tentatively) as a branched d-nonalactone. 5 Of the two, the cis-isomer is considered to be the more important in sensory terms, having a reported aroma threshold for the racemate of 92 mg/L (ppb) in white wine, whereas the aroma threshold for the racemic trans-isomer has been reported as 460 ppb in the same medium. 6 Up to now, no thresholds of the naturally occurring isomers in wine have been reported.…”
Section: Introductionmentioning
confidence: 98%