Headspace-Solid Phase Micro Extraction – Gas Chromatography – Mass Spectrometry (HS-SPME-GC-MS) Analysis for Oak Barrel Flavor Compounds in Whiskey
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Date
2021-12-13Author
Jarzynka, Hailey F
0000-0001-9564-210X
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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 contaminant in whiskey is geosmin and an array of oak barrel compounds includes 2-methoxy-4-methylphenol, 5-methylfurfural, guaiacol, trans-whiskey lactone, 2-methoxy-4-vinylphenol, 4-ethylguaiacol, eugenol, vanillin, and 4-ethylphenol. Geosmin is a fault compound that produces a musty or moldy taste to the whiskey and the other compounds originate from the barrels in which the whiskey is aged in and transfer to the whiskey in the aging process.
Each compound was quantitated and 15 different whiskies were compared to one another in the MRM mode. The whiskies were further compared using the SIM mode to compare the areas on the compounds on interest to all the other components in the whiskey.