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Methods for the analysis of Scotch whisky
Author(s) -
Duncan R. E. B.,
Philp J. M.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170505
Subject(s) - phenols , chemistry , polyphenol , lignin , phenol , gas chromatography , chromatography , thin layer chromatography , organic chemistry , tannin , food science , antioxidant
The standard techniques for the analysis of Scotch whisky are non‐specific. Methods are described for the determination of individual higher alcohols, esters, aldehydes and phenol using gas chromatography, for polyphenolic extractives and the products of ethanolysis of wood lignin using thin‐layer chromatography, and for total acids, esters, aldehydes, tannins, phenols and sugars using volumetric and colorimetric methods.