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GC/MS Results

Review our analytical characterization of congeners and flavor components through Gas Chromatography/Mass Spectrometry (GC/MS) results.

A Kentucky Bourbon Sample

Conclusions as noted in our 3rd party analytical report:

Whisky subjected to the Persedo treatment showed reduction in several components that contribute unfavorable flavors including acetol; acetic acid; 1,1-diethoxy ethane; iso-amyl alcohol; 1,1-diethoxy butane; 2-ethoxy ethanol; styrene; n-propyl acetate; ethyl orthoformate; 1,1-diethoxy-3-methyl butane; 2-heptenal; 1-octen-3-ol; hexanoic acid; 1,1-diethoxy-2-methyl propane; 2-octenal; 1,1,3-trioxy propane; 2-furaldehyde diethyl acetal; 1,1-diethoxy hexane; nonanal; 2-nonenal; 2,4-decadienal; decanoic acid; 1,1-diethoxyheptane; and dodecanoic acid.

Reduction in carboxylic acids and acetals has been previously observed after distilled spirits were subjected to the Persedo treatment. Several lipid oxidation products appearing in this list were also significantly reduced.

Another noteworthy point is that key desirable flavor compounds contributed to the characteristic whisky flavor by oak-barrel aging are not reduced in concentration, and, in fact, are slightly elevated in some cases. These include the whisky lactones; syringol; syringaldehyde; ethyl vanillate; and methoxyeugenol.

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A Whitedog Tennessee Rye Sample

Conclusions as noted in our 3rd party analytical report:

Conclusions as noted in our 3rd party analytical report: Approximately 150 different chemicals were detected in samples, including fusel alcohols, acetals, esters, carboxylic acids, esters, terpenoid compounds, lipid oxidation products, etc. Off-flavor chemicals can develop in ethanol fermentations by many different mechanisms. Acetal (shown below) can form from the reaction of the acetaldehyde with ethanol (in the case of 1,1-diethoxy ethane) or from acetaldehyde with other alcohols. Eight acetals were detected in samples. These chemicals, especially 1,1-diethoxy ethane (aka acetal), are known to be significant off- flavor contributors and should be monitored closely.

Acetals are formed by the stepwise addition of two alcohol molecules to an aldehyde in an acid-catalyzed reaction. An example of an acetal with potential off-flavor contribution is 1,1-diethoxyethane (simply called acetal). Acetal forms from the reaction of acetaldyde (R1 = H) and ethanol (R2 = CH3-CH2-) to form 1,1-diethoxy ethane (acetal).

Other off-flavor contributors to alcoholic beverages include aldehydes, ketones, volatile fatty acids, esters, etc. Volatile carboxylic acids may also be a potent source of off-flavors. For example, in these samples hexanoic acid (sour, sweat, cheesy) and octanoic acid (rancid oil, cheesy) were detected at relatively high levels in the untreated sample. Interestingly, the acids apparently were converted to their sweet/fruity ethyl esters (ethyl hexanoate and ethyl octanoate) by the treatment procedure.

Other sweet/fruity/floral chemicals besides ethyl hexanoate and ethyl octanoate also increased in concentration after treatment. These included two lactones (-heptalactone and -nonalactone); 2-phenylethyl acetate; damascenone; and geranyl acetone.

Based on seq-SBSE GC-TOFMS analysis, the Persedo treatment tends to increase concentrations of favorable flavor compounds and decrease concentrations of acetals, free fatty acids, and other undesirable flavor compounds.

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A Tequila Sample

Conclusions as noted in our 3rd party analytical report:

Conclusions as noted in our 3rd party analytical report: More than 100 different chemicals were detected in samples, including fusel alcohols, acetals, esters, carboxylic acids, esters, terpenoid compounds, lipid oxidation products, etc.

Off-flavor chemicals (cogeners) can develop in ethanol fermentations by many different mechanisms. Acetal (shown below) can form from the reaction of the acetaldehyde with ethanol (in the case of 1,1-diethoxy ethane) or from acetaldehyde with other alcohols. These chemicals, especially 1,1-diethoxy ethane (aka acetal), are known to be significant off-flavor contributors and should be monitored closely.

Acetals are formed by the stepwise addition of two alcohol molecules to an aldehyde in an acid-catalyzed reaction. An example of an acetal with potential off-flavor contribution is 1,1-diethoxyethane (simply called acetal).

Acetal forms from the reaction of acetaldyde (R1 = H) and ethanol (R2 = CH3-CH2-) to form 1,1-diethoxy ethane (acetal). Other off-flavor contributors to alcoholic beverages include aldehydes, ketones, volatile fatty acids, esters, etc. Volatile carboxylic acids may also be a potent source of off-flavors. For example, in these samples hexanoic acid (sour, sweat, cheesy) and octanoic acid (rancid oil, cheesy) were detected at relatively high levels in the untreated sample. Interestingly, the acids apparently were converted to their sweet/fruity ethyl esters (ethyl hexanoate and ethyl octanoate) by the treatment procedure. Based on seq-SBSE GCTOFMS analysis, the Persedo treatment tends to increase concentrations of favorable flavor compounds and decrease concentrations of free fatty acids (converting them to esters with sweet, fruity aromas).

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