631
GC CHROMATOGRAMS |
FOODS, FLAVORS & FRAGRANCES
Flavors : Beverage Analysis
Alcoholic Beverage Standard: Acids and Esters
Stabilwax®-DA
Peak List
Conc. (ppm)
1. ethyl octanoate
100
2. acetic acid
100
3. propionic acid
100
4. isobutyric acid
100
5. 3-decanol
50
6. ethyl decanoate
50
7. ethyl laurate
50
8.
cis
-lactone
100
9. 2-phenylethanol
50
10.
trans
-lactone
100
11. methyl myristate
50
12. ethyl myristate
50
13. octanoic acid
100
14. ethyl palmitate
50
15. decanoic acid
100
16. dodecanoic acid
100
17. vanillin
100
Column:
Stabilwax
®
-DA, 30m, 0.18mm ID, 0.18µm (cat.# 550752)
Inj.:
1µL splitless (hold 0.5 min.) at conc. shown in
peak list, in ethyl acetate, 4mm ID splitless liner
w/wool (cat.# 20814-202.1)
Inj. temp.:
240°C
Carrier gas:
hydrogen
Make-up gas:
nitrogen
Linear velocity:
28psi @ 240°C
Oven temp.:
70°C to 240°C at 12°C/min. (hold 3 min.)
Det.:
FID
GC_FF00500
free
literature
Analyzing Alcoholic Beverages by Gas Chromatography
Selectivity, sensitivity, and minimal sample preparation make GC a powerful tool for monitoring
alcoholic beverage composition
Volatile component profiles of alcoholic beverages reveal a wide range of compounds:
acids, alcohols, aldehydes, and others. This 16-page guide describes packed column GC
and capillary GC approaches to monitoring these complex mixtures of analytes. A separate
section is devoted to detailed information about quantifying trace sulfur compounds in beer.
Technical Guide
lit. cat.# 59462
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Mar 2011
