ITEM VIEW

Flavour components of whiskey. III. ageing changes in the low-volatility fraction

dc.contributor.authorMacNamara, K.en_ZA
dc.contributor.authorVan Wyk, C. J.en_ZA
dc.contributor.authorBrunerie, P.en_ZA
dc.contributor.authorAugustyn, O. P. H.en_ZA
dc.contributor.authorRapp, A.en_ZA
dc.date.accessioned2017-06-01T07:41:40Z
dc.date.available2017-06-01T07:41:40Z
dc.date.issued2001
dc.identifier.citationMacNamara, K., et al. 2001. Flavour components of whiskey. III. ageing changes in the low-volatility fraction. South African Journal of Enology & Viticulture, 22(2):82-92, doi:10.21548/22-2-2199
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/22-2-2199
dc.identifier.urihttp://hdl.handle.net/10019.1/101658
dc.descriptionCITATION: MacNamara, K., et al. 2001. Flavour components of whiskey. III. ageing changes in the low-volatility fraction. South African Journal of Enology & Viticulture, 22(2):82-92, doi:10.21548/22-2-2199.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractThe low-volatility wood-originating compounds isolated from whiskey by vacuum fractional distillation were analysed by high-resolution gas chromatography and mass spectrometry (GC-MS). Three phenolic esters previously unreported in whiskey were identified and confirmed by synthesis. Formation profiles for sixteen compounds were established in whiskeys aged for periods from 1.5 to 10 years in second-fill heavy-charred American Bourbon barrels. These profiles indicated significant increases for several compounds, especially in the older whiskeys. Ratios of aromatic phenolic aldehydes, and similar ratio changes during ageing, were different from reported data relating to other wood types and treatments. Further preparative separation by high-pressure liquid chromatography (HPLC) of the wood fraction followed by GC-MS allowed retention and mass spectral characterisation of additional compounds originating from wood. Sensory investigation indicated different and unique contributions from the HPLC cuts. Spiking of the three phenolic esters into a young whiskey gave a detectable increase in maturation intensity.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2199
dc.format.extent7 pages
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.subjectWhiskey -- Analysisen_ZA
dc.subjectWhiskey -- Flavor and odoren_ZA
dc.subjectBrewingen_ZA
dc.subjectDistillationen_ZA
dc.subjectPhenolsen_ZA
dc.titleFlavour components of whiskey. III. ageing changes in the low-volatility fractionen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's version
dc.rights.holderSouth African Society for Enology and Viticulture


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

ITEM VIEW