VOLATILE CONSTITUENTS OF VINEGAR. I. A SURVEY OF SOME COMMERCIALLY AVAILABLE MALT VINEGARS
Open Access
- 10 September 1969
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 75 (5) , 457-463
- https://doi.org/10.1002/j.2050-0416.1969.tb06382.x
Abstract
Gas liquid chromatography was used to fractionate the alcohols, esters, carbonyls and acids in commercial malt vinegars. A qualitative and quantitative study was made using two different stationary phases; methyl formate, acetaldehyde, ethyl acetate, ethyl alcohol, isobutyl acetate, n-propyl alcohol, n-butyl acetate, isobutyl alcohol, amyl alcohol, acetoin, propionic acid and acetic acid were identified and estimated in eleven different malt vinegars. The results of this survey were compared with the information previously found for malt and other types of vinegars. A preliminary assessment has been made of the origins of these volatiles.Keywords
This publication has 8 references indexed in Scilit:
- Analysis of Vinegar by Gas-Liquid ChromatographyJournal of Agricultural and Food Chemistry, 1966
- Volatile Components in the Vapors of Natural and Distilled VinegarsJournal of Food Science, 1966
- Aromasubstanzen des GärungsessigsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1963
- On the Formation of Acetoin by AcetobacterJournal of General Microbiology, 1959
- Composition of Typical Grape Brandy Fusel OilAnalytical Chemistry, 1952
- Gas-liquid partition chromatography: the separation and micro-estimation of volatile fatty acids from formic acid to dodecanoic acidBiochemical Journal, 1952
- Oxydation des deux formes diastéréoisomères du butanediol‐2.3 par la Bactérie du Sorbose et le Mycoderma acetiBulletin des Sociétés Chimiques Belges, 1942
- Über den Buttersäuregehalt der Weine und EssigeZeitschrift für Lebensmittel-Untersuchung und Forschung, 1935