Whitepaper/App note

Determining phenols in whisky by SBSE-GC/MS & LVI-GC/MS

Posted: 22 November 2018 | | No comments yet

It is well known and documented that phenolic compounds contribute significantly to the smoky and peaty flavour notes of whisky…

Critical compounds are: Phenol, cresols (o-/p-/m-cresol), xylenols, ethylphenols and guaiacol, their concentrations are routinely determined as quality markers. Stir Bar Sorptive Extraction (SBSE) using the EG-Silicone Twister® and Large Volume Injection (LVI)-GC/MS were applied for the determination of phenolic compounds in Scotch Whisky. Target compound LODs range from 1.2 ng/mL (guaiacol) to 6.9 ng/mL (4-ethylguaiacol) for SBSE and from 90 ng/mL (phenol) to 210 ng/mL (4-ethylguaiacol) for LVI based on a 20 μL ethanol/water sample injected. Relative standard deviations ranged from 0.8 to 5.4 % for SBSE and 1.6 to 6.2 % for LVI.

The rest of this content is restricted - login or subscribe free to access

Issue 6 2018 coverThank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here

 

Related organisations

Send this to a friend