Determination of phenolic acids in a range of Irish whiskies, including single pot stills and aged single malts, using capillary electrophoresis with field amplified sample stacking
Author:
Affiliation:
1. School of Chemical Sciences
2. National Centre for Sensor Research
3. Dublin City University
4. Dublin 9
5. Ireland
6. Department of Chemistry
7. Ralph N. Adams Institute for Bioanalytical Chemistry
8. University of Kansas
9. Lawrence
10. USA
Abstract
Phenolic acids in Irish whiskeys were determined using CE-UV with field amplified sample stacking. Length of aging and prior use of cask influenced phenolic acid profiles.
Funder
Dublin City University
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2017/AY/C6AY03299K
Reference25 articles.
1. http://fortune.com/2016/02/03/whiskeys-bourbon-spirits-sales/, (accessed 15/06/2016)
2. Chemical composition analysis and authentication of whisky
3. http://www.rsc.org/chemistryworld/Issues/2008/December/AWhiskyTour.asp, (accessed 15/06/2016)
4. Analysis of old brandy and oak extracts by capillary electrophoresis
5. Phenolic composition of wine vinegars produced by traditional static methods
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