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Headspace-Solid Phase Micro Extraction – Gas Chromatography – Mass Spectrometry (HS-SPME-GC-MS) Analysis for Oak Barrel Flavor Compounds in Whiskey
(2021-12-13)
This study presents a method to simultaneously detect both fault compounds and oak barrel flavor compounds in whiskey using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A major ...
Volatiles Characterization during Whiskey Production using Headspace - Solid Phase Microextraction - Gas Chromatography - Mass Spectrometry
(2021-12-21)
Whiskey is the second most consumed distilled alcoholic beverage type, by brand, on the planet behind Chinese Baijiu. A prominent component in many varieties of whiskey, maize, contributes a wide profile of compounds that ...