M. Masuda, K. Nishimura
1982
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0
Influential Citations
34
Citations
Journal
Journal of Food Science
Abstract
Volatile sulfur compounds of malt whiskies were analyzed using a gas chromatograph equipped with a flame photometric detector by direct injection and solvent extraction methods. Sulfur compounds identified by coupled gas chromatography-mass spectrometry and by matching GC retention times were dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 3-(methylthio)propanal, 3-(methylthio)propanol, 3-(methylthio)propyl acetate, ethyl 3-(methylthio)-propanoate, dihydro-2-methyl-3(2H)-thiophenone, 2-thiophene-carboxyaldehyde, 5-methyl-2-thiophenecarboxaldehyde, benzothiophene and benzothiazole. Quantitative changes in these volatile sulfur compounds were studied by analyzing 48 aged and unaged malt whiskies by these methods. Dimethyl sulfide, 3-(methylthio)propyl acetate, dihydro-2-methyl-3(2H)-thiophenone and ethyl 3-(methylthio)propanoate decreased rapidly during aging and disappeared within three years. Dimethyl disulfide decreased gradually during aging. Dimethyl disulfide proved to be formed during distillation by the action of copper.