ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY —Basic, phenolic and lactonic fractions of the fusel oils obtained from Japanese and Scotch whiskies were analyzed mainly by means of gas-liquid chromatography coupled with mass spectrometry. Two picolines, three lutidines, two ethyl pyridines, α-isopropyl and 2-methyl-5-ethyl pyridines, quinoline, 2- and 6-methyl quinolines, eight pyrazines, guaiacol and its three alkyl derivatives, phenol, two ethyl phenols, o-isopropyl phenol, two cresols, 2,6-xylenol, eugenol, o-hydroxy acetophenone, 2-hydroxy-5-methyl acetophenone, γ-nonalactone, cis- and trans-3-methyl-4-hydroxy caprylic acid γ-lactone and five furan compounds were found in Japanese or Scotch whiskies. Origins of these compounds are discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb03315.x
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