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