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SEPARATION AND COMPOSITION OF A SCOTCH WHISKY FUSEL OIL
Author(s) -
Jones K.,
Wills R.
Publication year - 1966
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1966.tb02953.x
Subject(s) - fusel alcohol , gas chromatography , chromatography , aroma , chemistry , flavour , distillation , composition (language) , food science , organic chemistry , alcohol , linguistics , philosophy
The isolation and identification of the substances which contribute to the aroma and flavour of Scotch whisky have been attempted by means of distillation and gas chromatography. Selection of a butanediol succinate column from a number of widely used gas chromatography separating columns, in conjunction with temperature programming, resulted in excellent peak resolution for the essential oil portion.