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Flavor Compounds in Malt Whiskey on Stabilwax-DA

Flavor Compounds in Malt Whiskey on Stabilwax-DA

Peaks
1.Acetic acid
2.Ethyl decanoate
3.Ethyl dodecanoate
4.2-Phenylethanol
5.Octanoic Acid
6.Decanoic acid
7.Dodecanoic acid
8.Vanillin
9.Hexadecanoic acid
10.Syringe aldehyde
image
GC_FF00554
ColumnStabilwax-DA, 30 m, 0.18 mm ID, 0.18 µm (cat.# 550752)
Injection
Inj. Vol.:10 µL splitless
Oven
Oven Temp.:60 °C (hold 2 min) to 100 °C at 20 °C/min to 240 °C at 5 °C/min (hold 10 min)
Carrier GasHe, constant flow
Linear Velocity:45 cm/sec
DetectorMS
Mode:Scan
Transfer Line Temp.:240 °C
Source Temp.:230 °C
Quad Temp.:150 °C
Electron Energy:70 eV
Ionization Mode:EI
Scan Range:30-400 amu
NotesStd. conc.: neat
Gerstel CIS Injector: 35 °C (hold 2 min), to 300 °C @ 10 °C/sec. (hold 5 min)
Helium vent flow: 600 mL/min with 1.8 min vent end time
AcknowledgementChromatogram courtesy of Kevin MacNamara, Ph.D., Irish Distilleries, Ltd.
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