Search: Flavours, Alcoholic Beverages

Results 1 - 10 of 11

Results

Complete Separation and Quantitation of Fusel Oils by Capillary GC

Fusel oils are of great importance in the alcoholic beverages industry, since they affect the flavour and aroma of the beverage. Thus, their accurate quantitation is essential in assuring consistent quality ...

Resource - Susan Gilbert - 14th Apr 2011 - 0 comments

Analysis of 4-Ethyl Phenol and 4-Ethyl Guaiacol in Wine

Red wine production often involves long barrel aging to develop the wine flavour complexity. If the barrels are contaminated with wild type yeast, 4-ethyl phenol and 4-ethyl guaiacol can be produced as by-pro ...

Resource - Susan Gilbert - 25th Jan 2011 - 0 comments

Twister Extraction of Aged Bourbon Whiskies

Bourbon whiskies are barrel aged in wood to develop particular flavour characteristics. The actual changes that occur in distribution and content of trace components, although detectable to the palate are dif ...

Resource - Susan Gilbert - 25th Jan 2011 - 0 comments

Elucidation of the Hoppy Aroma in Beers by Stir Bar and Headspace Sorptive Extraction followed by Thermal Desorption – CGC – MS/PFPD

The elucidation of the “hoppy aroma note” in beer has always been a challenging task. The main reason without any doubt is the lack of sensitive and selective analytical methods. In the brewery industry, orga ...

Resource - Susan Gilbert - 25th Jan 2011 - 0 comments

Corkiness in Wine – Trace Analysis of 2,4,6-Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS

2,4,6-Trichloroanisole (TCA) is well known as being the main cause for corkiness in wine. Its extremely low odour threshold usually mandidates enrichment and concentration steps before it is available for pre ...

Resource - Susan Gilbert - 7th Jan 2011 - 0 comments

Advances in the Capillary Gas Chromatographic Analysis of Beverages using PTV Injection combined with Ancillary Sample Introduction Systems

The sources of compounds that produce desired flavours and undesired off-flavours in alcoholic and non-alcoholic beverages are the raw materials used in their production and the production process itself. The ...

Resource - Susan Gilbert - 6th Jan 2011 - 0 comments

Fast Analysis of Beverages using a Mass Spectral Based Chemical Sensor

Detection of adulteration, contamination or inconsistencies in food and flavour samples should be accurate and fast. Chemical sensors are ideal for these types of applications because they provide fast measur ...

Resource - Susan Gilbert - 9th Sep 2010 - 0 comments

Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples

An accurate but time consuming technique commonly used to analyze samples for quality control applications is Gas Chromatography/Mass Spectrometry (GC/MS). Although GC/MS is a well-known technique, analysis t ...

Resource - Susan Gilbert - 9th Sep 2010 - 0 comments

Discrimination of Different Beer Sorts and Monitoring of the Effect of Aging by Determination of Flavor Constituents Using SPME and a Chemical Sensor

A new technique using a chemical sensor (Gerstel, SPME ChemSensor System) consisting of a GC-MS (Agilent 6890-5973N) system with a Solid Phase MicroExtraction (SPME) autosampler (Gerstel, MPS 2) was applied t ...

Resource - Susan Gilbert - 9th Sep 2010 - 0 comments

Wine Discrimination using a Mass Spectral Based Chemical Sensor

Verification of authenticity is a crucial aspect of food quality control, and also important to regulatory organizations. In this study, two wines of known pure varietal along with some commercial wines were ...

Resource - Susan Gilbert - 9th Sep 2010 - 0 comments