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The volatile components of Scotch whisky

 

作者: A. A. Williams,   O. G. Tucknott,  

 

期刊: Journal of the Science of Food and Agriculture  （WILEY Available online 1972）
卷期: Volume 23, issue 1  

页码: 1-7

 

ISSN:0022-5142

 

年代: 1972

 

DOI:10.1002/jsfa.2740230102

 

出版商: John Wiley&Sons, Ltd

 

数据来源: WILEY

 

摘要:

AbstractCoupled gas chromatographic‐mass spectroscopic analysis of the volatile components of whisky, obtained by vacuum distillation and solvent extraction, has led to the identification of 2 hydrocarbons, 10 alcohols, 2 acids, 18 esters, 8 carbonyls and 4 acetals, a further 16 components being tentatively reporte

 

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