Welcome to the New Restek.com! Take a tour of the new site and feel free to send us your feedback.

Your web browser will no longer be supported by Restek.com as of 30 June 2021.
To avoid any interruption in access or functionality, install a current-generation web browser now. Learn more.

Flavor Compounds in Malt Whiskey on Stabilwax-DA

GC_FF00556
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
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.