Flavour Components of Whiskey. II Ageing Changes in the High-Volatility Fraction

  • K. MacNamara Irish Distillers Group, Bow Street Distillery, Smithfield, Dublin 7, Republic of Ireland
  • C.J. van Wyk Department of Viticulture and Oenology, University of Stellenbosch, Private Bag Xl, 7602 Matieland (Stellenbosch), South Africa
  • O.P.H. Augustyn ARC Infruitec-Nietvoorbij, Private Bag X5013, 7599 Stellenbosch, South Africa
  • A. Rapp Institut for Lebensmittelchemie, Der Universitiit Karlsruhe, 76128 Karlsruhe, Germany
DOI: https://doi.org/10.21548/22-2-2196

Abstract

The volatile compounds isolated from whiskey by fractional vacuum distillation were identified by two-dimensional capillary gas chromatography/mass spectrometry. Changing levels with ageing were quantified for the most abundant compounds by direct split injection of whiskeys on a gas chromatograph equipped with a flame ionisation detector. The ageing decreases in volatile sulfides were similarly determined using a sulfur chemiluminescence detector. Large volume headspace injection sufficiently reproduced the distillation enrichment to allow direct twodimensional determination of similar ageing changes for other trace compounds. Seven compounds at μg/L and low mg/L levels were monitored and quantified.

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Published
2017-05-04
Issue
Vol. 22 No. 2 (2001)
Section
Articles

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