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Flavor Compounds in Malt Whiskey on Stabilwax-DA

Flavor Compounds in Malt Whiskey on Stabilwax-DA

Peaks
1.Diethylene glycol butyl ether
2.Siloxane
3.Methyl dodecanoate
4.Phenylethyl acetate
5.Methylcyclopentenolone
6.Hexanoic acid
7.Ethyl dodecanoate
8.isoamyl decanoate + guaiacol
9.Dodecyl acetate (possible)
10.Whiskey Lactone (1)
11.2-Phenylethanol
12.Heptanoic acid
13.Siloxane
14.Dimethoxybenzene or 4-methylguaiacol
Peaks
15.Whiskey Lactone (2)
16.Dodecanol
17.Unknown
18.Phenol
19.Methyl tetradecanoate
20.Nerolidol
21.Diethyl malate
22.Ethyl tetradecanoate
23.Octanoic Acid
24.Unknown
25.p-Cresol
26.Siloxane
27.Diethyl octanedioate
28.Monomethyl succinate
29.3,5-dimethyl-2,4(5H) furandione
image
GC_FF00556
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
NotesInj: 10µL/min
Std. conc.: neat
Gerstel CIS Injector: 35°C (hold 2 min.), to 300°C @ 10°C/sec. (hold 5 min.)
Helium vent flow: 600mL/min with 1.8 min. vent end time
AcknowledgementChromatogram courtesy of Kevin MacNamara, Ph.D., Irish Distilleries, Ltd.
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RELATED CHROMATOGRAM LIBRARY SEARCHES

guaiacol

,

dimethoxybenzene

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