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Identification of green note compounds in malt whisky using multidimensional gas chromatography
Author(s) -
Wanikawa Akira,
Hosoi Kenji,
Kato Taro,
Nakagawa Keiichi
Publication year - 2002
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1073
Subject(s) - chemistry , gas chromatography , food science , lipid oxidation , chromatography , organic chemistry , antioxidant
We studied green note compounds in malt whisky using multidimensional GC–MS–olfactometry (MDGC–MS–O). Two aldehydes and three alcohols were shown to contribute to the green note: E , Z ‐2,6‐nonenal and E ‐2‐nonenal, and 1‐octen‐3‐ol, 4‐hepten‐1‐ol and nonan‐2‐ol, respectively. Malt whiskies with high green note scores organoleptically contained more of the aldehydes and nonan‐2‐ol than those with low scores. This is the first time that E , Z ‐2,6‐nonadienal, 1‐octen‐3‐ol, and 4‐hepten‐1‐ol have been identified in malt whisky. These compounds are related to lipid oxidation and degradation, and formation may be due to the action of lipoxygenase. In addition, MDGC–MS–O was effective in examining small amounts of compounds in malt whisky, which contains many volatiles, since this method enables the volatiles in a complicated matrix to be highly resolved without the influence of large amounts of volatiles. Copyright © 2002 John Wiley & Sons, Ltd.