• Flavour components of whiskey. II. ageing changes in the high-volatility fraction 

      MacNamara, K.; Van Wyk, C. J.; Augustyn, O. P. H.; Rapp, A. (South African Society for Enology and Viticulture, 2001)
      The volatile compounds isolated from whiskey by fractional vacuum distillation were identified by two-dimensional capillary gas chromatography/mass spectrometry. Changing levels with ageing were quantified for the most ...