Search: Aromas, 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

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

Determination of Wine Aroma Compounds from Simple Extracts using Automated Large Volume Injection with PTV Solvent Splitting

A combination of sensory testing and analysis of individual chemical species is now regarded as necessary, both for evaluation of wine character and quality as well as for a definite determination of off-flav ...

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

Improving the Olfactory Performance of the GERSTEL ODP 2 Odour Port

Splitting column effluent under controlled conditions to two detector systems is a popular way of increasing the amount of information that can be obtained from a single chromatographic run. For flavour and ...

Resource - admin - 9th Sep 2010 - 0 comments