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    Direct Determination of Volatile Compounds in Spirit Drinks by Gas Chromatography
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    † Research Institute for Nuclear Problems of Belarusian State University, P.O. Box 220089, Gruschevskaya Street, 124, Minsk, Belarus
    ‡ Belarusian State Technological University, P.O. Box 220006, Sverdlova Street, 13a, Minsk, Belarus
    § Branch of Joint Stock Company “Rosspirtprom” Wine and Distillery Plant “Cheboksary”, P.O. Box 428018, K. Ivanov Street, 63, Cheboksary, Russia
    *Tel.: +375 296 513391. E-mail: [email protected]
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2013, 61, 12, 2950–2956
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    https://doi.org/10.1021/jf3044956
    Published February 21, 2013
    Copyright © 2013 American Chemical Society
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    Abstract

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    A way of direct determination of volatile compounds in spirit drinks by gas chromatography is proposed by using ethanol as internal standard in gas chromatographic analysis of volatile compounds in spirit drinks for routine tests. This method provides determination of volatile compound concentrations in spirit drinks expressed directly in milligrams per liter of absolute alcohol without measuring the alcohol content of the analyzed sample. Theoretical background of the method shows the opportunity to use it in any tested laboratories all over the world and to ascertain in its efficiency and simplicity. The method was approved in control laboratories of Wine and Distillery Plant “Chashniki” (Belarus) and Branch of Joint Stock Company “Rosspirtprom” Wine and Distillery Plant “Cheboksary“ (Russia). The experimental results of method validation in the Laboratory of Analytical Research from Research Institute for Nuclear Problems of Belarusian State University are presented.

    Copyright © 2013 American Chemical Society

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    Cited By

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    This article is cited by 18 publications.

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    2. Rongrong Huang, Ke Liu, Huijing Liu, Gang Wang, Taihong Liu, Rong Miao, Haonan Peng, Yu Fang. Film-Based Fluorescent Sensor for Monitoring Ethanol–Water-Mixture Composition via Vapor Sampling. Analytical Chemistry 2018, 90 (23) , 14088-14093. https://doi.org/10.1021/acs.analchem.8b04897
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    15. He Li, Chun-Jian Wu, Shu-Juan Yu. Impact of Microwave-Assisted Heating on the pH Value, Color, and Flavor Compounds in Glucose-Ammonium Model System. Food and Bioprocess Technology 2018, 11 (6) , 1248-1258. https://doi.org/10.1007/s11947-018-2093-6
    16. I. G. Zenkevich, D. V. Prokof’ev. Using additional standards for increasing the accuracy of quantitative chromatographic analysis. Journal of Analytical Chemistry 2017, 72 (5) , 510-519. https://doi.org/10.1134/S1061934817050136
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    18. Paulina Wiśniewska, Magdalena Śliwińska, Tomasz Dymerski, Waldemar Wardencki, Jacek Namieśnik. Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages. Critical Reviews in Analytical Chemistry 2015, 45 (3) , 201-225. https://doi.org/10.1080/10408347.2014.904732
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2013, 61, 12, 2950–2956
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf3044956
    Published February 21, 2013
    Copyright © 2013 American Chemical Society
    Request reuse permissions

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