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Gas chromatography of Scotch and malt whiskey

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Gas chromatography of Scotch and malt whiskey

Postby jake_leg » Wed Mar 16, 2011 4:56 am

Just came across this analytical chemistry presentation on flavour compounds.

Here are a couple of chromatograms. Sorry I can't find any information about the brands!

Scotch
Image

Malt whiskey
Image

Different GC methods have been employed. The "Scotch" experiment seems to have identified the most abundant compounds, mainly ethanol and other low molecular weight alcohols. The "Malt" experiment seems to have been focused on identifying trace levels of higher molecular weight compounds. My guess is that vanillin derives directly from oak and the interesting esters largely form during aging.
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Re: Gas chromatography of Scotch and malt whiskey

Postby Zymurgy Bob » Wed Mar 16, 2011 9:27 am

Thanks for the hard data, JL,

That first figure helps me resolve a "discussion" I've been trying to settle.
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Re: Gas chromatography of Scotch and malt whiskey

Postby zedzedtop » Wed Mar 16, 2011 5:53 pm

It would be nice to see plot weighted wrt taste thresholds. Acetaldehyde and ethyl acetate are the ones I'm interested in primarily. I would think there would be a lot of the former with the quick ferments used by most distilleries.
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Re: Gas chromatography of Scotch and malt whiskey

Postby Harry » Wed Mar 16, 2011 6:29 pm

You may want to peruse this chapter in my Library...

http://distillers.tastylime.net/library ... /index.htm
.


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Re: Gas chromatography of Scotch and malt whiskey

Postby zedzedtop » Thu Mar 17, 2011 5:39 am

Thanks Harry, yes, I've read it. Along with all the other good stuff you've got there. It doesn't mean much if you don't know what caused it... Scotch is a passion of mine, so anything new is good!
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