COMPREHENSIVE LCxLC ANALYSIS OF FLAVORING INGREDIENTS IN DISTILLED SPIRITS

Composition of flavoring ingredients in distilled spirits is largely dependent on make and storage of the product after distillation. The so-called "aging" of alcoholic beverages takes place in charred wooden, mostly oak barrels. During this process of maturation, wood components are extracted into the distillate, which has a major effect on their final aroma.
The complex composition and a distinct change over the period of storage in the cask provide a unique profile for any distilled spirit after "aging".
Due to anaerobic decomposition of the lignin underneath the wood charcoal layer in the cask, aromatic aldehydes, such as vanillin or p-anisaldehyde are formed. Colour and (poly-)phenol content of the distillate are a result of extractable wood components. Additional flavoring ingredients are formed by oxidative, interactive chemical reactions of the various constituents.

Content Type:
Paper
Document Number:
PO-CON1574E
Product Type:
Liquid Chromatography
Keywords:
distilled spirits, alcoholic beverages, aromatic aldehydes, Food and Beverages, Food QAQC, Nexera-e, LCxLC
Language:
English
File Name:
egl215026.pdf
File Size:
2,533kb

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