Ferracane, Antonio published the artcileExploring the volatile profile of whiskey samples using solid-phase microextraction Arrow and comprehensive two-dimensional gas chromatography-mass spectrometry, Application In Synthesis of 123-29-5, the main research area is whiskey solid phase microextraction gas chromatog mass spectrometry; Comprehensive two-dimensional gas chromatography; Flavour analysis; Solid-phase microextraction Arrow; Volatile organic compounds; Whiskey.
We present a novel sample preparation method for the extraction and preconcentration of volatile organic compounds from whiskey samples prior to their determination by comprehensive two-dimensional gas chromatog. (GC x GC) coupled to mass spectrometry (MS). Sample preparation of the volatile compounds, important for the organoleptic characteristics of different whiskeys and their acceptance and liking by the consumers, is based on the use of the solid-phase microextraction (SPME) Arrow. After optimization, the proposed method was compared with conventional SPME regarding the anal. of different types of whiskey (i.e., Irish whiskey, single malt Scotch whiskey and blended Scotch whiskey) and was shown to exhibit an up to a factor of six higher sensitivity and better repeatability by a factor of up to five, depending on the compound class. A total of 167 volatile organic compounds, including terpenes, alcs., esters, carboxylic acids, ketones, were tentatively-identified using the SPME Arrow technique, while a significantly lower number of compounds (126) were determined by means of conventional SPME. SPME Arrow combined with GC x GC-MS was demonstrated to be a powerful anal. tool for the exploration of the volatile profile of complex samples, allowing to identify differences in important flavor compounds for the three different types of whiskey investigated.
Journal of Chromatography A published new progress about Flavor. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics