Search: Agilent 5973 MSD, Alcoholic Beverages

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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

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

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

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