Premium
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.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom