An Examination of Headspace vs. SPME vs. LVI for Whiskey Samples

Hand holding a glass of whiskey.

There are a large variety of volatile compounds that can be found in alcohol. These volatile compounds can add or deter from the flavor of your drink. Trained analysts can often detect the flavors in liquors by smelling and tasting a sample. However, in order to establish the quality and essence of a liquor sample, further testing is required. Gas Chromatography coupled with Mass Spectrometry (GC/MS) is an effective tool for the determination of the flavor compounds in an alcohol. Utilizing different sampling techniques, the respective efficiency in the determination of flavor compounds in whiskey samples will be investigated.

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