Chemical Diversity and Complexity of Scotch Whisky as Revealed by High-Resolution Mass Spectrometry [PDF]
Journal of the American Society for Mass Spectrometry, 2017 Scotch Whisky is an important product, both culturally and economically. Chemically, Scotch Whisky is a complex mixture, which comprises thousands of compounds, the nature of which are largely unknown.
David Clarke +2 more
exaly +5 more sources
The Elemental Fingerprints of Different Types of Whisky as Determined by ICP-OES and ICP-MS Techniques in Relation to Their Type, Age, and Origin [PDF]
Foods, 2022 A total of 170 samples of whisky from 11 countries were analysed in terms of their elemental profiles. The levels of 31 elements were determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS): Ag, Al, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo ...
Magdalena Gajek +3 more
doaj +2 more sources
Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis [PDF]
Foods, 2023 An “omics”-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky.
P. Layton Ashmore +4 more
doaj +2 more sources
Experimental Whisky Fermentations: Influence of Wort Pretreatments [PDF]
Foods, 2021 In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this ...
Martina Daute +3 more
doaj +2 more sources
Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit
Applied Sciences (Switzerland), 2021 This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using ...
Graeme Walker +2 more
exaly +3 more sources
Quantification of whisky congeners by 1H NMR spectroscopy [PDF]
Analytical Science Advances, 2020 Whisky is a complex mixture made up of thousands of compounds originating in different stages of its production. Analysis of whisky congeners is critical to our understanding of the manufacturing process, quality control, and the detection of counterfeit
Marc Stockwell +2 more
doaj +2 more sources
Direct Liquid Injection in Comprehensive Two-Dimensional Gas Chromatography Hyphenated to Quadrupole Time-of-Flight Mass Spectrometry Quality Profiling of Commercial Whiskies. [PDF]
J Sep SciABSTRACT Luxury food products such as olive oil, wine, and whisky are highly vulnerable to fraudulent practices. Their chemical complexity, fortunately, provides numerous potential adulteration markers, but unfortunately also necessitates the use of powerful, comprehensive profiling approaches involving detailed methods for sample cleanup and analysis.
van 't Veer BR, Affourtit S, Janssen HG.
europepmc +2 more sources
Odor prediction of whiskies based on their molecular composition [PDF]
Communications ChemistryAroma compositions are usually complex mixtures of odor-active compounds exhibiting diverse molecular structures. Due to chemical interactions of these compounds in the olfactory system, assessing or even predicting the olfactory quality of such mixtures
Satnam Singh +4 more
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Scotch Whisky: History, Heritage and the Stock Cycle
Beverages, 2016 This article is concerned with one of the UK’s major export successes of the last century, Scotch whisky. The economics of the production process place considerable onus on firms to forecast demand for up to a decade ahead. History reveals the difficulty
Julie Bower
exaly +3 more sources
Using pH Value as a Discriminating Feature for Scotch Whisky Authentication in Taiwan
ChemosensorsWhile pH possesses inherent chemical significance and potential forensic value in Scotch whisky authentication, it has previously lacked a statistically rigorous exclusionary standard.
Wei-Tun Chang
exaly +3 more sources