WHISKEY COMPOSITION - IDENTIFICATION OF ADDITIONAL COMPONENTS BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY

被引：38

作者：

KAHN, JH

SHIPLEY, PA

LAROE, EG

CONNER, HA

机构：

[1] Research Division, National Distillers and Chemical Corporation, Cincinnati, Ohio

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb12096.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY: Gas‐liquid chromatographic methods are described for the identification of 87 components in distilled alcoholic liquors. Water‐free concentrates of ether‐pentane or Freon extracts of the distillates were injected into different column systems and the column effluent transported to a mass spectrometer. To our knowledge, 34 of the identified compounds have not been reported previously in whiskey. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：587 / &

共 12 条

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