| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7614568 | Journal of Chromatography A | 2012 | 9 Pages |
Abstract
⺠A method for characterization of sulfur compounds in whisky is described. ⺠The method is based on FEDHS and selectable 1D/2D RTL GC-SCD/NCD/MS. ⺠Both sequential and simultaneous heart-cuts of the 16 sulfur fractions were used. ⺠PCA of the 2D RTL GC-SCD data differentiated between unaged and aged whisky samples. ⺠Fourteen key sulfur compounds were determined in the range of 0.3-210 ng mLâ1.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nobuo Ochiai, Kikuo Sasamoto, Kevin MacNamara,