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The volatile components of Scotch whisky
Author(s) -
Williams A. A.,
Tucknott O. G.
Publication year - 1972
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.2740230102
Subject(s) - distillation , chemistry , vacuum distillation , chromatography , solvent , extraction (chemistry) , gas chromatography , gas chromatography–mass spectrometry , organic chemistry , solvent extraction , mass spectrometry
Coupled gas chromatographic‐mass spectroscopic analysis of the volatile components of whisky, obtained by vacuum distillation and solvent extraction, has led to the identification of 2 hydrocarbons, 10 alcohols, 2 acids, 18 esters, 8 carbonyls and 4 acetals, a further 16 components being tentatively reported.