Alcoholic Beverages Virtual Seminar - Distilled Spirits
Agilent Technologies: Alcoholic Beverages Virtual Seminar
Sharing the latest in Agilent's latest technology developments and capabilities, new applications and some customer stories.
Topics include safety, taste profiling, quality and general safety of raw materials and final products.
The meeting is a mix of live presentations and on-demand content you can join and view, wherever you are and whenever you can.
14:00 CEST Botanicals by headspace-SPME arrow-GCxGC-MSD/FID
Speaker: Andrew Ward (JSB, UK)
Abstract: Gins are a neutral spirit flavoured with various botanicals. Hundreds of botanicals are used to flavour gin, most commonly juniper with other seeds, herbs, roots and fruits. The large numbers of compounds contributing to the aroma and flavour of gins coupled with the fact that flavour- and fragrance-key components can be present at very low concentrations makes chemical profiling challenging.
GCxGC-MS is the ideal analytical technique to accommodate the complexity of the samples due to its enhanced peak capacity and sensitivity. Sample preparation and sample introduction introduce further challenges due to the complex nature of the samples. Headspace-SPME Arrow is a fully automated sample preparation technique with the ability to extract targeted key compounds present a low concentrations whilst avoiding matrix compounds present at high concentrations. The combination of HSSPME Arrow with GCxGC-MSD/FID is a very powerful tool in the comparative analysis of samples with complex matrices.
15:00 CEST Scotch Whisky profiling by accurate mass GCMS and differential analysis using Mass Profiler
Speaker: Praveen Kutty (Application Chemist, Agilent Technologies, UK)
Abstract: Scotch whisky has been distilled since at least the 15th century from malted barley and water. Two type of whisky are commonly found; blended and single malt, from a single distillery.
Single Malt Scotch can be classified by its region such as Highland, Speyside, Island, Lowland and the taste is influenced by the water, the grain, the fuel source to toast the grain and the barrel the spirit is aged in. The presentation will demonstrate an untargeted analysis of variety of whisky samples using Agilent 7250 GC/Q-TOF and differential analysis workflow using MPP to identify unique features of different whisky classes to determine if a blind sample can be identified by this approach.