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MINOR CONSTITUENTS OF WHISKY FUSEL OILS.
Author(s) -
NISHIMURA K.,
MASUDA M.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03315.x
Subject(s) - fusel alcohol , chemistry , guaiacol , acetophenone , phenols , phenol , caprylic acid , organic chemistry , eugenol , vanillin , isopropyl , quinoline , chromatography , alcohol , fatty acid , catalysis
SUMMARY —Basic, phenolic and lactonic fractions of the fusel oils obtained from Japanese and Scotch whiskies were analyzed mainly by means of gas‐liquid chromatography coupled with mass spectrometry. Two picolines, three lutidines, two ethyl pyridines, α‐isopropyl and 2‐methyl‐5‐ethyl pyridines, quinoline, 2‐ and 6‐methyl quinolines, eight pyrazines, guaiacol and its three alkyl derivatives, phenol, two ethyl phenols, o‐isopropyl phenol, two cresols, 2,6‐xylenol, eugenol, o‐hydroxy acetophenone, 2‐hydroxy‐5‐methyl acetophenone, γ‐nonalactone, cis‐ and trans‐3‐methyl‐4‐hydroxy caprylic acid γ‐lactone and five furan compounds were found in Japanese or Scotch whiskies. Origins of these compounds are discussed.