Analyzing Alcoholic Beverages By Gas Chromatography
Technical GuideAnalyzing AlcoholicBeverages by GasChromatographyInside:Analysis of alcohols and aldehydes inalcoholic beveragesFlavor compounds in distilled liquorproductsDetermining trace sulfur compoundsin beerUseful productswww.restek.com
2Table of ContentsIntroduction .2Analysis of Alcohols and Aldehydes inAlcoholic Beverages .2Flavor Compounds in DistilledLiquor Products.4Determining Trace Sulfur Compoundsin Beer .8Summary .10Products.11-16Rtx -1301 Columns .11Stabilwax -DA Columns.11CarboBlack B Columns.11Leak Detective II Leak Detector.11Rt-XLSulfur Micropacked Columns .12Sample Vials .12Syringes .13Inlet Liners .14Vespel Ring Inlet Seals.15Inlet Seals .15FID Jets .16IntroductionThe volatile component profiles of alcoholic beverage products consist of a wide range ofcompounds, including acids, alcohols, aldehydes, and other trace level flavor compounds.Analysts trained in the sensory evaluation of distilled liquors, wines, or beers tell us notwo products are exactly alike. The unique sensory properties of different types andbrands of distilled liquor products often are due to minor differences among the volatilecomponents present. By using instrumental methods for qualitatively or quantitativelyevaluating these differences, in addition to sensory techniques, quality assurance analystscan obtain a wealth of information about their products.In addition to alcohols and flavor compounds, impurities such as sulfur gases occasionally are present, and might lead to off odors or flavors in the product. Because even partsper billion (ppb) levels of sulfur compounds can impact product quality, a sensitive andselective method of analysis is needed to detect these impurities. The majority of thesecontaminants are present in the gas phase, necessitating a gas phase sampling and analysis system. Because sulfur compounds also can be very reactive, an inert analysis systemis highly desirable.Gas chromatography (GC) is a powerful tool in the analysis of alcoholic beverage products. Minimal sample preparation, in general, is required, since the samples are in the liquid state in an alcohol or alcohol/water matrix. The flavor compounds tend to be volatilein nature, which fulfills one of the main requirements of GC. General detectors, such asthe flame ionization detector (FID), or more information-rich detectors, such as the massselective detector (MSD), can be used. Additionally, the ability to automate the analysismakes GC a very practical tool in a QA/QC environment. In this guide, we will discusshow GC can be used to (1) monitor alcohol content in alcoholic beverages, (2) determinethe volatile profile of a product, and (3) detect trace level impurities.Analysis of Alcohols and Aldehydes in Alcoholic BeveragesFusel AlcoholsFusel alcohols are higher-order (i.e.,secondary or tertiary) alcohols, tracesof which usually are present in allbeers. They are produced through apathway very similar to the pathwayfor ethanol, the preferred alcohol ofbeer. Fusel alcohols contribute a hot,spicy, solvent-like flavor and an alcohol "burn". Small amounts of thesecomponents can be desirable in astrong ale or barley wine, but they canbe offensive, and therefore areunwanted, in a Pilsner or other lager. Inaddition to their influence on flavor,they usually cause low carbonationand poor head retention in bottle-conditioned beers, because they are deadly to yeast. Higher fermentation temperatures can produce excessivelyrapid yeast growth, and yeast mutations, which, in turn, stimulate the formation of these components.www.restek.comAlcoholic beverages contain a wide range of volatile compounds, including alcohols andshort-chain aldehydes. Gas chromatography can be used to analyze these compoundswithout preliminary extractions. For example, AOAC International has published methodsfor the analysis of fusel oils, methanol, ethanol, and higher alcohols by GC. 1Traditionally, packed columns prepared from glass tubing have been used for alcoholicbeverage analysis, but these are prone to breakage and can adsorb some of the more reactive compounds. Restek's Silcosteel -treated CarboBlack columns are made from stainless steel which has been treated to provide it with a deactivated silica surface. This conditioning significantly improves inertness and flexibility, relative to traditional glasspacked columns.CarboBlack packed columns can be used to quantify the various alcohols in alcoholicbeverages. For example, ethanol can be monitored to determine the proof value of thebeverage, while methanol and isopropanol can be quantified to determine the levels ofdenaturants present.2 While poor methanol peak shapes often are associated with columnsof limited sample capacity, a CarboBlack B packed column with 5% Carbowax 20Mprovides an excellent peak shape for methanol, and completely resolves methanol fromethanol, as shown in Figure 1. In addition, the two predominant fusel oils, active amylalcohol and isoamyl alcohol, can be resolved and monitored by using this column.Alcohols and aldehydes in alcoholic beverages also can be monitored by capillary GC.Since capillary columns offer efficient separations, capillary GC is especially useful inanalyses of structurally similar compounds, such as the fusel alcohols.The unique polarity of the Rtx -1301 stationary phase ensures excellent resolution of a range of alcoholsand fusel oils. An example of a rum analysis is shown in Figure 2.
3Figure 1Difficult-to-monitor alcoholic beverage components methanol, active amyl alcohol, and isoamyl alcohol can be quantifiedfrom a packed column analysis, using 5% Carbowax on CarboBlack B.1. acetaldehyde2. methanol3. acetone4. ethyl formate5. ethanol6. ethyl acetate7. n-propanol8. sec-butanol9. isobutanol10. active amyl alcohol11. isoamyl alcohol12. n-amyl alcohol519725% Carbowax 20M 80/120 CarboBlack B (cat.# 80105)2m, 1/8" OD x 2mm ID SilcoSmooth tubing0.5µL on-column injection of fusel oils in rum,Concentration:neat11Oven temp.:38Inj./det. temp.:Det.:Carrier gas:Column flow rate:FID sensitivity:126104min.1065 C (hold 5 min.) to 150 C @4 C/min.200 C / 250 CFIDnitrogen20mL/min.1.28 x 10-10 AFS20GC FF00111Figure 2An Rtx -1301 capillary column offers excellent resolution of alcohols and fusel oils.Baseline Separation!310711131. acetaldehyde2. methanol3. ethanol4. acetone5. ethyl formate6. isopropanol7. n-propanol8. ethyl acetate9. sec-butanol10. isobutanol11. isoamyl alcohol12. active amyl alcohol13. n-amyl alcohol9260m, 0.25mm ID, 1.4µm Rtx -1301 (cat.# 16016)1.0µL split injection using a Cyclosplitter sleeve (cat.# 20706).Concentration: neat12415Oven temp.:Inj./det. temp.:Carrier gas:Split ratio:86min. 510152035 C (hold 5 min.) to 100 C @ 1 C/min.150 C / 200 Chydrogen @ 40cm/sec.100:125GC FF00110www.restek.com
4Flavor Compounds in Distilled Liquor ProductsAdditional RestekLiteraturePerformance information onsix polyethylene glycol (PEG)columns—free on request.Lit. Cat. #59890Distilled liquor products contain a wide range of volatile and non-volatile compounds inan ethanol/water matrix. The most abundant fusel alcohols and esters can be determinedby simple split injection, which also minimizes the amount of matrix ethanol and watertransferred to the column. However, many trace-level fatty acids and their esters, whichoften are used to indicate product quality in alcoholic beverages such as whiskey and rum,cannot be determined by this approach. Capillary gas chromatography is a powerful toolfor the analysis of these compounds, but the large ranges in volatilities and acidities canmake it difficult to quantify all of the components in a single chromatographic separation.In addition, because the concentrations can vary widely, a splitless injection techniquewith some type of preconcentration step often is necessary. One example of this is largevolume injection (LVI) with a venting step, which can be optimized to remove most ofthe matrix ethanol and water. Since some water will enter the chromatographic column,a stabilized phase, such as the Stabilwax -DA phase, should be used.By using a bonded polyethylene glycol (PEG) capillary column, flavor compounds in distilled liquor products can be quantified in a single splitless injection. A Stabilwax -DAcolumn was selected for this application, to improve peak shape and reproducibility foracidic components. An acidic functionality added to the PEG stationary phase reducesadsorption of acidic components and significantly reduces peak tailing. An optimizedconfiguration of 30m, 0.18mm ID, and 0.18µm film thickness minimizes analysis times.To optimize the chromatographic conditions for this analysis, we used a test mixture containing acids, esters, and flavor compounds typically found in alcoholic beverages (Figure3). A computer modeling program, ezGC , was used to optimize the column configuration, temperature program, and inlet flow for this system.To test the applicability of this column in these dimensions, the critical pair of caproicacid and ethyl laurate was studied. These components can be very difficult to resolve onstandard Carbowax -type columns, especially if peak tailing or broadening occurs, or ifone component is present at a significantly higher concentration. The Stabilwax -DA column achieves baseline resolution of these two compounds in a reasonable analysis time(Figure 4).Figure 3Acids, esters, and flavor compounds typically found in alcoholic beverages are well resolved on a Stabilwax -DA column.Peak List1. ethyl octanoate2. acetic acid3. propionic acid4. isobutyric acid5. decanol 36. ethyl decanoate7. ethyl laurate8. cis-lactone9. 2-phenylethanol10. trans-lactone11. methyl myristate12. ethyl myristate13. octanoic acidConc. (ppm)10010010010050505010050100505010014. ethyl palmitate15. decanoic acid16. dodecanoic acid17. vanillinStabilwax -DA 30m, 0.18mm ID, 0.18µm (cat.# 550752)Inj.:1µL splitless (hold 0.5 min.) at conc. shownin peak list, in ethyl acetate, 4mm ID splitlessliner w/wool (cat.# 20814-202.1)Inj. temp.:240 CCarrier gas:hydrogenMake-up gas: nitrogenLinear velocity: 28psi @ 240 COven temp.:70 C to 240 C at 12 C/min. (hold 3 min.)Det.:FIDwww.restek.com50100100100GC FF00500
5Because alcoholic beverage samples often are injected via splitless mode, it was important to ascertain the stability of the Stabilwax -DA column when exposed to aqueousinjections. We verified stability by performing a splitless injection of the alcoholic beverage test mix, followed by five 1µL injections of water. We repeated this process 10times, then made a final injection of the test mix. The chromatogram for the final test mixinjection is shown in Figure 5. Even after repeated splitless injections of 100% water,there is very little degradation in the peak shapes for the test mix components. Over thecourse of the study, the variation in the peak retention times was 0.08-0.22% RSD. Thesedata include retention times for the polar free fatty acids, which can be difficult to analyze under ideal conditions. The excellent stability of this stationary phase is demonstrated by the reproducibility of the retention times.Figure 4A Stabilwax -DA column resolves the caproic acid / ethyl laurate critical pair to baseline.1Peak ListConc. (ppm)1. caproic acid1002. ethyl laurate1002Stabilwax -DA 30m, 0.18mm ID, 0.18µm (cat.# 550752)Inj.:1µL splitless (hold 0.5 min.) at conc. shown inpeak list, in ethyl acetate, 4mm ID splitless linerw/wool (cat.# 20814-202.1)Inj. temp.:240 CCarrier gas:hydrogenMake-up gas: nitrogenLinear velocity: 28psi @ 240 COven temp.:80 C to 230 C at 5 C/min.Det.:FIDGC FF00525Figure 5Stabilwax -DA columns are well named: repeated injections of water produce very little degradation in the peakshapes for alcoholic beverage test mix components.Stabilwax -DA 30m, 0.18mm ID, 0.18µm (cat.# 550752)Inj.:1µL splitless (hold 0.5 min.) at conc. shown in peak list, in ethylacetate, 4mm ID splitless liner w/wool (cat.# 20814-202.1)Inj. temp.:240 CCarrier gas:hydrogenMake-up gas: nitrogenLinear velocity: 28psi @ 240 COven temp.:70 C to 240 C at 12 C/min. (hold 3 min.)Det.:FID615135419378161110121714202468GC FF0052610121416min.Peak List1. ethyl octanoate2. acetic acid3. propionic acid4. isobutyric acid5. decanol 36. ethyl decanoate7. ethyl laurate8. cis-lactone9. 2-phenylethanol10. trans-lactone11. methyl myristate12. ethyl myristate13. octanoic acid14. ethyl palmitate15. decanoic acid16. dodecanoic acid17. vanillinConc. ww.restek.com
6Large volume injections (LVI) can be used to determine flavor compounds in alcoholicbeverages such as malt whiskeys and grappas. Whiskey is distilled from a fermentedmash of grain, such as corn, rye, barley, or wheat. The whiskey is aged in barrels or casks,and it is during the aging process that whiskey obtains its characteristic color, flavor, andaroma. Factors that influence the flavor of the final product include the characteristics ofthe grain, the recipe, and how the whiskey is distilled. The flavor profiles of whiskeyscontain hundreds of compounds, including fatty acids, esters, alcohols, and aldehydes, ina wide range of concentrations. An example of a malt whiskey profile, determined byGC/MS, is shown in Figure 6.Figure 6Malt whiskey profile, determined by GC/MS, using a Stabilwax -DA column and a large volume injection technique.Stabilwax -DA 30m, 0.18mm ID, 0.18µm (cat.# 550752)Inj.:Std. conc.:Gerstel CIS Injector:Helium vent flow:Carrier gas:Linear velocity:Oven temp.:Det.:Transfer line temp.:Quadrupole temp.:MS source temp.:Scan range:Ionization:Mode:10µL large volume injection (splitless),at 10µL/min.neat35 C (hold 2 min.), to 300 C @10 C/sec. (hold 5 min.)600mL/min with 1.8 min. vent end timehelium45cm/sec.60 C (hold 2 min.) to 100 C @20 C/min., to 240 C @ 5 C/min.(hold 10 min.)MSD240 C150 C230 C30–400amu70eVEIChromatogram courtesy of Kevin MacNamara, Ph.D., Irish Distilleries, Ltd.GC 8.19.20.ethyl octanoateacetic panoneacetatefurfuralformic acidpropionic acidisobutyric aciddimethyl sulfoxide5-methyl furfuralmethyl decanoate unknownbutyric acidsiloxaneethyl decanoatefurfuryl alcoholisoamyl octanoateisovaleric acid2-methylbutyric aciddiethyl succinatewww.restek.com21. 3-methyl-2(5H)-furanone(possible)22. valeric acid23. ethyl undecanoate24. isobutyl decanoate25. 2(5H)-furanone26. unknown27. di(ethyleneglycol) butylether28. siloxane29. methyl dodecanoate30. 2-phenylethyl acetate31. methylcyclopentenolone32. hexanoic acid33. ethyl dodecanoate34. isoamyl decanoate35. guaiacol36. dodecyl acetate (possible)37. whiskey lactone (1)38. 2-phenylethanol39. heptanoic acid40. siloxane41. dimethoxybenzene or4-methylguaiacol42. whiskey lactone (2)43. dodecanol44. unknown45. phenol46. methyl tetradecanoate47. nerolidol48. diethyl malate49. ethyl tetradecanoate50. octanoic acid51. unknown52. p-cresol53. siloxane54. diethyl octanedioate55. monomethyl succinate (possible)56. 3,5-dimethyl-2,4(5H)furandione57. nonanoic acid58. diethyl 2-hydroxyglutarate59 unknown60. .74.75.76.77.78.79.80.4-vinylguaiacoldiethyl nonanedioatemethyl hexadecanoateethyl γ-lactone2-hydroxyglutarateethyl hexadecanoatedecanoic acidethyl halatehexadecanol4-hydroxycinnamic acid(decomp.)methyl stearatebenzoic acidmethyl 8-octadecenoateethyl stearatedodecanoic acidhydroxymethylfurfuralethyl .95.96.97.4-allyl-2,6-dimethoxyphenoldiisobutyl phthalatevanillinsinapic acid (decomp.)2-phenylethyl decanoate 2 unknowns4-propenyl-2,6dimethoxyphenolethyl vanillateacetovanillonevanillin methyl ketonetetradecanoic acidethyl homovanillatepropiovanillonefatty acid ester(similar to 4-allyl-2,6dimethoxyphenol)unknownhexadecanoic acidsyringealdehyde
7Grappa is the spirit produced from grape marc, or the skins of the grapes after they havebeen pressed during wine production. Grape marc is fermented and distilled either directly or by water vapor. Grappas generally do not require the same amount of aging as otheralcoholic beverages, although, for example, Italian law requires at least six months ofaging. Flavored grappas can be produced by adding ingredients such as herbs and fruits.Flavor profiles of grappas contain hundreds of compounds at a wide range of concentrations. The chromatographic profile of an example grappa is shown in Figure 7.Figure 7Grappa profile, determined by GC/MS, using a Stabilwax -DA column and a large volume injection.GC 8.19.20.21.22.23.24.25.26.27.28.29.30.31.32.GC FF0055938335444ethyl octanoateacetic acidsiloxanefurfuralpropionic acidbenzaldehyde linaloolisobutyric acidmethyl decanoatebutyric acidsiloxaneethyl decanoateisoamyl octanoateisovaleric acid 2-methylbutyric acidsusquiterpene (shoulder)diethyl succinateethyl 9-decenoateα-terpineol(possible 3-methyl-2(5H)- furanone)valeric acid susquiterpenelinalool oxidesusquiterpeneisobutyl l salicylate unknownsiloxanemethyl dodecanoatehexyl octanoate 2-tridecanonetrans-2, trans-4-decadienol2-phenylethyl acetatehexanoic acid3258352928 302322241920312618 21 25 27min.15161734373940 4136181920422153494345222346 474824GC FF00560565525265960575051 0.61.62.63.ethyl dodecanoateunknownisoamyl decanoatebenzyl alcoholunknown2-phenylethanol2-ethylhexanoic acidheptanoic aciddodecanolphenolγ-nonalactoneoctanoic acidsiloxaneethyl cinnamateγ-decalactone unknownnonanoic acidphenylethyl hexanoatediethyl nonanedioatemethyl hexadecanoatedimethyl naphthaleneethyl hexadecanoatedecanoic acidethyl 9-hexadecenoategeranic acid2-phenylethyl octanoatedodecanoic acidethyl linoleatediisobutyl phthalateethyl linolenatephenylethyl decanoatedibutyl phthalateStabilwax -DA 30m, 0.18mm ID, 0.18µm (cat.# 550752)Inj.:10µL large volume injection (splitless), at 10µL/min.Std. conc.:neatGerstel CIS Injector:35 C (hold 2 min.), to 300 C @10 C/sec. (hold 5 min.)Helium vent flow: 600mL/min with 1.8 min. vent end timeCarrier gas:heliumLinear velocity:45cm/sec.Oven temp.:60 C (hold 2 min.) to 100 C @20 C/min., to 240 C @ 5 C/min. (hold10 min.)Det.:MSDTransfer line temp.: 240 CQuadrupole temp.: 150 CMS source temp.: 230 CScan m courtesy ofKevin MacNamara, Ph.D.,Irish Distilleries, Ltd.www.restek.com
8Determining Trace Sulfur Compounds In BeerTrace sulfur compounds that are generated during the fermentation process can affectthe taste and aroma of malted products such as beers. Several common volatile sulfurcompounds might be present in beer at ppb or ppm levels (Table 1).Sample, Transfer, and Analyze SulfurCompounds at Parts-per-Billion LevelsOur exclusive Sulfinert process is thenext generation of metals passivationtreatments, developed specifically fordeactivating metal surfaces that contactorgano-sulfur compounds. Untreatedstainless steel adsorbs or reacts withhydrogen sulfide, mercaptans, and otheractive sulfur-containing compounds.Applied to a stainless steel surface, aSulfinert layer prevents these compounds, and other active compounds(e.g., amines), from contacting the reactive metal surface. Combine customdeactivated sample storage and transfercomponents with stock Sulfinert -treatedparts to passivate your entire system, andobtain highly accurate information aboutsulfur compounds in your samples.Additional Important FeaturesDurable and flexible - will not crackor flake.Stable to 400 C.No memory effects, as seen withpolymeric surfaces.Table 1Volatile sulfur-containing compounds found in beer at ppm to ppb levels.hydrogen sulfideisopropyl mercaptancarbonyl sulfidemethyl ethyl sulfidemethyl mercaptann-propyl mercaptanethyl mercaptant-butyl mercaptansulfur dioxidesec-butyl mercaptandimethyl sulfidediethyl sulfidedimethyl disulfideisobutyl mercaptancarbon disulfiden-butyl mercaptant-amyl mercaptanAccurate measurement of reactive sulfur compounds at these levels requires a highly inertchromatographic system. Restek's Rt-XLSulfur micropacked column contains a modified divinyl benzene polymer packed into Sulfinert tubing, and is specifically designedfor monitoring ppb levels of active sulfur compounds. The Rt-XLSulfur column exhibitslow bleed and thermal stability to 300 C. This column provides excellent resolution ofhydrogen sulfide, carbonyl sulfide and sulfur dioxide.Sample introduction into the column is a critical step in obtaining accurate analyticalresults for sulfur compounds. In this application, a beer headspace sample was introducedonto the column using a Valco six-port sampling valve fitted with a 1mL sample loop. Thevalve, sample loop, and all other surfaces in the sample pathway were deactivated usingour Sulfinert deactivation process. The use of Sulfinert -treated hardware is critical toachieving a 20ppb detection level for sulfur dioxide and the other target sulfur compounds (Figure 8).Figure 8Low levels of reactive sulfur compounds in CO2 (i.e., 20ppb) easily canbe detected using an Rt-XLSulfur micropacked column and a Sulfinert treated sample pathway.1. hydrogen sulfide2. carbonyl sulfide3. methyl mercaptan4. ethyl mercaptan and/ordimethyl sulfide5. dimethyl disulfideGC FF00491www.restek.com1m, 0.75mm ID Sulfinert tubingRt-XLSulfur 100/120 mesh (cat.# 19806)Conc.:sulfur standard @ 20ppb each in CO2Inj.:1cc sample loop, 6-port Valco valveCarrier gas:heliumFlow rate:10mL/ min. @ ambient temp.Oven temp.:60 C to 260 C @ 15 C/min. (hold 5 min.)Det. sensitivity: SCD, attn. x 1Det. temp.:800 C
9We evaluated the effectiveness of the Rt-XLSulfur column by measuring trace sulfurcompounds in one domestic (US) and two imported brands of beer. The results fromheadspace sampling of these products demonstrate the capability of the RT-XLSulfur column and the Sulfinert deactivated GC system to easily detect sulfur compounds atthe 20ppb level (Figure 9).Figure 9ppb levels of hydrogen sulfide, dimethyl sulfide, and/or ethyl mercaptan and methyl mercaptan in beer.Domestic Beer1. hydrogen sulfide2. methyl mercaptan3. dimethyl sulfide and/orethyl mercaptan4. unknown1m, 0.75mm ID Sulfinert tubingRt-XLSulfur 100/120 mesh (cat.# 19806)Conc.:headspace of a domestic (US) or importedbeer sampleInj.:1cc sample loop, 6-port Valco valveCarrier gas:heliumFlow rate:10mL/ min. @ ambient temp.Oven temp.:60 C to 260 C @ 15 C/min. (hold 5 min.)Det. sensitivity: SCD, attn. x 1Det. temp.:800 CGC FF00494Imported Beer (Mexico)Imported Beer (Canada)Equivalent amounts of dimethyl sulfide and/or ethyl mercaptan, loweramounts of hydrogen sulfide andmethyl mercaptan, compared to thedomestic beer.Higher amounts of dimethyl sulfideand/or ethyl mercaptan, loweramounts of hydrogen sulfide andmethyl mercaptan, compared tothe domestic beer.GC FF00487GC FF00483www.restek.com
10SummaryGas chromatography is a simple, sensitive way to characterize the volatile compounds inalcoholic beverage products. Alcohols and aldehydes in alcoholic beverages can be analyzed by packed column GC or capillary GC, depending on the target analytes and theirconcentrations. Capillary GC provides very efficient separations, thereby resolvingclosely-related compounds, but the higher capacity of packed column GC systems sometimes makes it easier to detect trace levels of alcohols and short-chain aldehydes in thepresence of high levels of ethanol. Ultimately, the choice of technique will depend on theneeds of the analyst and the equipment available.A Stabilwax -DA capillary column is an excellent choice for analyses of acids, esters,and other flavor components in alcoholic beverage products. This highly stable columnhas been optimized for analyses of acidic compounds, making it possible to analyze awide range of compounds. Large volume injection (LVI) techniques accomodate a widerange of concentrations in a single run. As shown in this guide, analytes at higher concentrations, such as alcohols and esters, and trace level flavor compounds can be analyzed simultaneously. The venting step during the large volume injection can be optimized to remove most of the ethanol/water matrix.Low levels of reactive sulfur compounds in malted beverages also can be monitored reliably by gas chromatography. The combination of an Rt-XLSulfur micropacked columnand a Sulfinert deactivated sample introduction system provides a state-of-the-art,robust, sampling and analysis approach for monitoring trace levels of volatile sulfur compounds in beer. This system also can be used to detect sulfur compounds in carbon dioxide used for artificial carbonation of carbonated beverages, such as soda waters and softdrinks. For information about this application, and example chromatograms, visit the following page on our website: . AOAC Official Methods of Analysis (2000), 17th edition, AOAC International.2. Deman, Principles of Food Chemistry (1990), 2nd edition, Van Nostrand Reinhold, New York.Additional Restek LiteratureFoods FlavorsFragrances minicatalogPreservatives by HPLCGenuine RestekReplacement PartsFlavor Volatiles inAlcoholic BeveragesLit. Cat. #59260Lit. Cat. #59398Lit. Cat. #59627CLit. Cat. #59579www.restek.com
11Capillary Columns for Alcoholic Beverage AnalysisOrdering Information Rtx -1301 (G43) Capillary GC Columns (Fused Silica)(Crossbond 6% cyanopropylphenyl/94% dimethyl polysiloxane)ID0.25mm0.32mm0.53mmdf .250.501.001.503.00temp. limits*-20 to 280 C-20 to 280 C-20 to 270 C-20 to 260 C-20 to 240 C-20 to 280 C-20 to 280 C-20 to 270 C-20 to 260 C-20 to 250 C-20 to 280 C-20 to 280 C-20 to 270 C-20 to 260 C-20 to 250 C-20 to 240 16088Ordering Information Stabilwax -DA Capillary GC Columns (Fused Silica)(Crossbond Carbowax for acidic compounds)ID0.18mm0.25mm0.32mm0.53mmdf .001.50temp. limits40 to 250 C40 to 250 C40 to 250 C40 to 250 C40 to 250 C40 to 250 C40 to 250 C40 to 240/250 C40 to 250 C40 to 250 C40 to 250 C40 to 240/250 C40 to 230/240 0091102411039110541101011025110401105511065Leak Detective IILeak Detector* Affordable thermal conductivity leakdetector—every analyst can have one. Compact, ergonomic design is easy tohold and operate with one hand. Helium, hydrogen, and nitrogen can bedetected at 1x10-4cc/sec. or at anabsolute concentration as low as100ppm.** Fast results—responds in less than 2seconds to trace leaks of gases withthermal conductivities different than air. Micro-chip design improves sensitivityand response timoverprevious models. Auto zeroing withthe touch of abutton. Battery-operatedfor increasedportability (one 71101311028110431105811068DescriptionLeak Detective II Leak Detectorqty.ea.cat.#20413*Never use liquid leak detectors on a capillarysystem because liquids can be drawn into thesystem.**Caution: NOT designed for determining leaksof combustible gases. A combustible gas detectorshould be used for determining combustible gasleaks in possibly hazardous conditions.ConfigurationsCarboBlack Solid SupportsGraphitized carbon black offers unique selectivity and very little adsorption for alcoholanalyses. Two CarboBlack supports are available, CarboBlack B and CarboBlack C.CarboBlack B support, with its higher surface area, can support up to a 10% loading of anon-silicone liquid phase. CarboBlack C support can hold up to a 1% loading of a nonsilicone liquid phase.GeneralConfigurationSuffix -800Agilent5880, 5890,5987, 6890:Suffix -810Ordering Information CarboBlack Packed Columns On CarboBlack BMesh5% Carbowax 20M5% Carbowax 20M6.6% Carbowax 20M80/12060/8080/120L(ft.)—66Stainless Steel 180451-* Please include configuration suffix number when ordering.L(m)21.82SilcoSmooth 07-Varian 3700,Vista Series, FID:Suffix -82083/4"6 1/2"PE 900-3920Sigma 1,2,3:Suffix -830PE Auto System8300, 8400, 8700(Not On-Column):Suffix -840See our catalog for custom configurationswww.restek.com
12Micropacked Columns Higher efficiency than packed columns. Higher capacity than capillary columns. Made from inert, flexible Silcosteel tubing.Micropacked columns are inexpensive, rugged, and easy to install and to operate. With ourinert Silcosteel treatment, micropacked columns are a powerful tool for solving many difficult application problems. Because the Silcosteel coating is thin, the column can beflexed and coiled without any fear of damage to the inert surface.Micropacked columns fit packed or capillary injection systems. 1mm ID, (1/16-inch OD)micropacked columns improve efficiency of packed column instrum
how GC can be used to (1) monitor alcohol content in alcoholic beverages, (2) determine the volatile profile of a product, and (3) detect trace level impurities. Analysis of Alcohols and Aldehydes in Alcoholic Beverages Alcoholic beverages contain a wide range of volatile compounds, including alcohols and short-chain aldehydes.
beverages 14800 coca cola 500ml beverages 48722 coca cola light 500ml beverages 14801 fanta 500ml beverages 39977 appy fizz sparklin/apple drink 250ml can beverages 42176 e/h apple soda 1.5l beverages 5029827 twistee apple with green tea 350ml beverages 67101 lion club soda 500ml beverages 26901 kik c
a significant volume of traditional alcoholic beverages (Table1). About eight million hectoliters of Ethiopian traditionally fermented alcoholic beverages are produced yearly. Commercially and traditionally produced alcoholic beverages have an almost equal market share [4] and annual per capital pure alcohol consumption in the country is about .
Food and Beverage Department has duties in producing, serving and selling food and beverages to the guest in hotel. Food and Beverages is divided into tw o sections those are Food and Beverages Product and Food and Beverages Service. The main function from this department is food and beverages product as a major of producing foods and beverages
Regulation of Alcoholic Beverages. Article 1. General Provisions. § 18B-100. Purpose of Chapter. This Chapter is intended to establish a uniform system of control over the sale, purchase, transportation, manufacture, consumption, and possession of alcoholic beverages in North
TABC Temporary Beer or Wine & Beer License (BH) Hours Alcohol beverages may be sold, served and consumed during the following hours: 7:00 A.M. to 12:00 Midnight, Monday through Saturday 12:00 Midnight to 1:00 A.M., Sunday 12:00 Noon to 12:00 Midnight, Sunday (Alcoholic beverages may be sold beginning at 10:00 A.M. on Sunday, if the alcoholic beverages are served during the service .
THE DEPARTMENT OF ALCOHOLIC BEVERAGE CONTROL In California, the Department of Alcoholic Beverage Control (the "ABC") has the exclusive power to license and regulate the manufacture, importation and sale of alcoholic beverages and to revoke any alcoholic beverage license for good cause. Article XX Section 22 of the California Constitution.
THE DEPARTMENT OF ALCOHOLIC BEVERAGE CONTROL In California, the Department of Alcoholic Beverage Control (the "ABC") has the exclusive power to license and regulate the manufacture, importation and sale of alcoholic beverages and to revoke any alcoholic beverage license for good cause. Article XX Section 22 of the California Constitution.
Artificial intelligence is an artefact, built intentionally. Definitions for communicating right now. Romanes, 1883 – Animal Intelligence, a seminal monograph in comparative psychology. Intelligence is doing the right thing at the right time. A form of computation (not math)–transforms sensing into action. Requires time, space, and energy. Agents are any vector of change, e.g .
