Search: GERSTEL Twister, Alcoholic Beverages

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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

Determination of Aroma Compounds in Vodka, Apple Juice Concentrate, and Salmon Oil by Stir Bar Sorptive Extraction (SBSE) and GC-MS Analysis

The Stir Bar Sorptive Extraction (SBSE) in combination with GC-MS analysis is applied to the analysis of flavour compounds in Vodka, apple juice concentrate, and salmon oil samples. ...

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

Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor

Verification of authenticity is a crucial aspect of food quality control. In particular, alcoholic beverages have been targets of numerous adulteration schemes. Addition of caramel colouring, water and lesser ...

Resource - Susan Gilbert - 25th Jan 2011 - 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

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