Methods for the analysis of Scotch whisky

Abstract

The standard techniques for the analysis of Scotch whisky are non-specific. Methods are described for the determination of individual higher alcohols, esters, aldehydes and phenol using gas chromatography, for polyphenolic extractives and the products of ethanolysis of wood lignin using thin-layer chromatography, and for total acids, esters, aldehydes, tannins, phenols and sugars using volumetric and colorimetric methods.

Volatiles of cooked cabbage

“…Results have been reported recently for such widely differing types of foods as apples,' oranges,Z peaches,3 to ma toe^,^ grapes,5 cucumbers,B potatoes,' black pepper,s c h i~k e n ,~ cheese,'0 and Scotch whisky. 11 Of particular interest are those volatiles liberated during the cooking of a foodstuff and here the emphasis has been more on vegetables. For example, Gumbmann & Burr have investigated the sulphur volatiles of potatoes,'z Hing & Weckel the volatiles of rutabaga13 and Self et al the volatiles of low boiling point from a large number of vegetables.14 Other types of foodstuff have also been examined, Hughes having studied the volatile sulphur compounds of cooked herring.…”

Whisky analysis

“…Considerable useful work on these congeners in various distilled spirits has been published (Duncan and Philp, 1966;Kahn, 1969;Shoeneman and Dyer, 1973). Considerable useful work on these congeners in various distilled spirits has been published (Duncan and Philp, 1966;Kahn, 1969;Shoeneman and Dyer, 1973).…”

Electrospray ionization mass spectrometry fingerprinting of whisky: immediate proof of origin and authenticity

“…11,12 Various attempts have also been made to develop methods for analysis and quality control of different types of whisky. 13,14 Proof of origin and authenticity are major concerns for the distillers, dealers and consumers of genuine whiskies around the world. Attempts have been therefore made to develop standards or methods for quality control and proof of origin and authenticity.…”

“…15 Analysis of copper and other trace elements has been suggested as an indicator of authenticity for Scotch whiskies, 16 whereas the distribution of methyl-branched alcohols (fusel oils) has been found to distinguish Irish whiskies from other variants. 17 The isotopic ratio of 13 C and 12 C, 18 and the ratio of furfural and 5-hydroxymethyl-2furaldehyde have also been proposed as whisky markers. 19 Various mass spectrometric (MS) techniques have also been used to analyse and characterize volatiles in whisky.…”