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Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds
Key odorants of peated single malt whisky were identified using gas chromatography ? olfactometry (GC-O). Twenty compounds were identified with FD (Flavor Dilution) values ranging from 8 to 2048 and 8 of them were volatile phenols. The compounds with the highest FD were 2-methoxyphenol (guaiacol), 4-ethyl-2-methoxyphenol (4-ethylguaiacol), 4-methylphenol, 4-vinyl-2-methoxyphenol (4-vinylguaiacol) and 4-ethyl-2-methylphenol (FD ranging from 512 to 2048). Then odorants were used successfully to distinguish peated single malts from 3 other whisky types (mild single malts, blended and American whiskies) based on PCA followed by LDA applied to GC×GC-ToF MS data of volatiles extracted using SPME. 36 whiskies representing all groups were used for the differentiation experiments. Finally, 61 volatile compounds based on Fisher ratios were selected to fully discriminate between 4 whisky types based on profile of volatiles obtained in SPME-GC×GC-ToF MS analysis. Cross-validation confirmed the suitability of PCA and LDA models for the discrimination of different whisky types.
Note that a catalyst decreases the activation energy for both the forward and the reverse reactions and hence accelerates both the forward and the reverse reactions.Recommanded Product: 6-Butyltetrahydro-2H-pyran-2-one, you can also check out more blogs about3301-94-8
Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics