Analysis of Key Aroma Components of Four Kinds of Single Malt Whisky

Analysis of Key Aroma Components of Four Kinds of Single Malt Whisky

Aroma compounds in Scottish Macallan single malt and Japanese Yamazaki single malt whisky of two ages each were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The results showed that esters, acids, and alcohols were the most abun...

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Bibliographic Details
Main Author: ZHANG Yi, LI Xiaoyan, NIU Limin, LI Hui, SHEN Bo, CHEN Wenbo, SHANGGUAN Jingyu
Format: Article
Language:English
Published: China Food Publishing Company 2024-03-01
Series:Shipin Kexue
Subjects:
single malt whisky; headspace-solid phase micro extraction-gas chromatography-mass spectrometry; aroma compounds; two-dimensional hierarchical clustering analysis; principal component analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-014.pdf

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