Search: Alcoholic Beverages

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Dynamic headspace (DHS) analysis using Full Evaporation Technique (FET) to quantify trace level analytes present in a herbal based liquor

Maintaining the quality of herbal based liquors is an important factor in their production. Slight differences in the ingredients of these beverages can drastically change the taste. Therefore, it is import ...

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

Direct Thermal Analysis of Solids – A Fast Method for the Determination of Halogenated Phenols and Anisoles in Cork

Off-flavours in solid samples often cause analytical problems due to the necessity of sample pre-treatment steps such as time consuming extractions followed by reconcentration of the resulting extracts and th ...

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

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

Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-Flavor Chemicals in Beer

Various techniques employing polydimethylsiloxane (PDMS) as an extraction medium prior to GC-TOFMS analysis were investigated to measure off-flavors in aged beer. The techniques included stir bar sorptive ex ...

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

Determination of Volatiles in Rum using Twister/TDSA or Headspace and SPME Injection on the MPS2

Customer interested in analysis of volatiles, including organic acids, in rum. Twister was used to fingerprint the flavour components in rum, including organic acids. Static headspace injection and immersio ...

Resource - Susan Gilbert - 26th Jan 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 ...