Spirit impact compounds

Table 10.2 Odour qirality and minimmn and maximum odoirr thresholds in water [11] (Christoph and Bauer-Christoph 2006, unpublished results) of selected volatile impact compounds of raw materials for distilled spirits ...

Spirit drinks which are produced by flavouring ethyl alcohol of agricultural origin with distillates of caraway or dill are called akvavit or aquavit and mainly come from Denmark and Scandinavia these spirits are flavoured using neutral alcohol distillates of caraway (Carvum carvi) and/or dill Anethum graveolens) the use of essential oils is prohibited. The impact compounds of these spirits are f+j-carvone and anethol. 

Hplc techniques are used to routinely separate and quantify less volatile compounds. The hplc columns used to affect this separation are selected based on the constituents of interest. They are typically reverse phase or anion exchange in nature. The constituents routinely assayed in this type of analysis are those high in molecular weight or low in volatility. Specific compounds of interest include wood sugars, vanillin, and tannin complexes. The most common types of hplc detectors employed in the analysis of distilled spirits are the refractive index detector and the ultraviolet detector. Additionally, the recent introduction of the photodiode array detector is making a significant impact in the analysis of distilled spirits. 

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