SEPARATION AND COMPOSITION OF A SCOTCH WHISKY FUSEL OIL
Open Access
- 4 March 1966
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 72 (2) , 196-201
- https://doi.org/10.1002/j.2050-0416.1966.tb02953.x
Abstract
The isolation and identification of the substances which contribute to the aroma and flavour of Scotch whisky have been attempted by means of distillation and gas chromatography. Selection of a butanediol succinate column from a number of widely used gas chromatography separating columns, in conjunction with temperature programming, resulted in excellent peak resolution for the essential oil portion.Keywords
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