Flavour components of whiskey. II. ageing changes in the high-volatility fraction
| dc.contributor.author | MacNamara, K. | en_ZA |
| dc.contributor.author | Van Wyk, C. J. | en_ZA |
| dc.contributor.author | Augustyn, O. P. H. | en_ZA |
| dc.contributor.author | Rapp, A. | en_ZA |
| dc.date.accessioned | 2017-06-01T07:02:52Z | |
| dc.date.available | 2017-06-01T07:02:52Z | |
| dc.date.issued | 2001 | |
| dc.description | CITATION: MacNamara, K., et al. 2001. Flavour components of whiskey. II. ageing changes in the high-volatility fraction. South African Journal of Enology & Viticulture, 22(2):75-81, doi:10.21548/22-2-2196. | |
| dc.description | The original publication is available at http://www.journals.ac.za/index.php/sajev | |
| dc.description.abstract | 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 abundant compounds by direct split injection of whiskeys on a gas chromatograph equipped with a flame ionisation detector. The ageing decreases in volatile sulfides were similarly determined using a sulfur chemiluminescence detector. Large volume headspace injection sufficiently reproduced the distillation enrichment to allow direct twodimensional determination of similar ageing changes for other trace compounds. Seven compounds at μg/L and low mg/L levels were monitored and quantified. | en_ZA |
| dc.description.uri | http://www.journals.ac.za/index.php/sajev/article/view/2196 | |
| dc.description.version | Publisher's version | |
| dc.format.extent | 7 pages | |
| dc.identifier.citation | MacNamara, K., et al. 2001. Flavour components of whiskey. II. ageing changes in the high-volatility fraction. South African Journal of Enology & Viticulture, 22(2):75-81, doi:10.21548/22-2-2196 | |
| dc.identifier.issn | 2224-7904 (online) | |
| dc.identifier.issn | 0253-939X (print) | |
| dc.identifier.other | doi:10.21548/22-2-2196 | |
| dc.identifier.uri | http://hdl.handle.net/10019.1/101657 | |
| dc.language.iso | en_ZA | en_ZA |
| dc.publisher | South African Society for Enology and Viticulture | |
| dc.rights.holder | South African Society for Enology and Viticulture | |
| dc.subject | Whiskey -- Analysis | en_ZA |
| dc.subject | Gas chromatography | en_ZA |
| dc.subject | Mass spectrometry | en_ZA |
| dc.subject | Sulfides | en_ZA |
| dc.title | Flavour components of whiskey. II. ageing changes in the high-volatility fraction | en_ZA |
| dc.type | Article | en_ZA |