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Major congeners of australian and imported brandies and other spirits as indicators of authenticity
Author(s) -
Hogben Roy,
Mular Michael
Publication year - 1976
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.2740271205
Subject(s) - chemistry , alcohol , gas chromatography , distillation , wine , chromatography , methanol , butanol , organic chemistry , ethanol , food science
The quantitative determination of the congeners methanol, n ‐propanol, ethyl acetate, i ‐butanol (2‐methyl‐1‐propanol) and amyl alcohols (2‐methyl‐1‐butanol and 3‐methyl‐1‐butanol, which were not separated), was carried out on 61 Australian brandies, 61 French brandies and 50 wine distillates by gas chromatography. A comparison of the absolute amounts of congeners and their ratios (in the case of the C 3 –C 5 alcohols) is presented in the light of several criteria of authenticity proposed by previous workers. Of these criteria, it was found that the amyl/ i ‐butyl alcohol ratio and the i ‐butyl/ n ‐propyl alcohol ratio were the most useful—on this basis, 11 French brandies (but no Australian brandy) were considered to be of suspect authenticity.