Flavor Compounds in Malt Whiskey on Stabilwax-DA

Peaks
1.Nonanoic acid
2.Diethyl 2-hydroxyglutarate
3.Unknown
4.Tetradecanol
5.4-Vinylguaiacol
6.Diethyl nonanedioate
7.Methyl hexadecanoate
8.Ethyl γ-lactone 2-hydroxyglutarate
9.Ethyl hexadecanoate
10.Decanoic acid
11.Ethyl 9-hexadecanoate
12.Triacosan
13.Unknown
14.Phthalide
15.Diethylphthalate
16.Hexadecanol
17.4-Hydroxycinnamic acid (decomp.)
18.Methyl stearate
19.Benzoic acid
Peaks
20.Methyl 8-octadecenoate
21.Ethyl stearate
22.Dodecanoic acid
23.Hydroxymethylfurfuraldehyde
24.Ethyl linoleate
25.4-Allyl-2,6-dimethoxyphenol
26.Diisobutyl phthalate
27.Vanillin
28.Sinapic acid (decomp.)
29.2-phenylethyl decanoate + 2 unknowns
30.4-(2-Propenyl)-2,6-dimethoxyphenol
31.Ethyl vanillate
32.Acetovanillone
33.Vanillin methyl ketone
34.Tetradecanoic acid
35.Ethyl homovanillate
36.Propiovanillone
37.fatty acid ester
38.(similar to 4-allyl-2,6-dimethoxyphenol)
39.unknown
image
GC_FF00557
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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