Search: GERSTEL CIS 4, 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

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 ...

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

Sulfur Compounds in a Distillate (Calvados)

The applicability of three different sample introduction techniques (headspace, SPME and SBSE) is evaluated for the analysis of sulfur compounds in a distillate (calvados), ranging from 10 to 100 ppb accordin ...

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