Analysis of Volatile and Nonvolatile Constituents in Gin by Direct-Infusion Ultrahigh-Resolution ESI/APPI FT-ICR Mass Spectrometry

Gin is one of the most consumed distilled alcoholic spirits worldwide, with more than 400 million liters sold every year. It is most often produced through redistillation of agricultural ethanol in the presence of botanicals, most notably juniper berries, which give gin its characteristic flavor. Du...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2023-05, Vol.71 (18), p.7082-7089
Hauptverfasser:	Dou, Yanning, Mäkinen, Marko, Jänis, Janne
Format:	Artikel
Sprache:	eng
Schlagworte:	Atmospheric Pressure Chemistry and Biology of Aroma and Taste Complex Mixtures - chemistry Ethanol Fourier Analysis Mass Spectrometry - methods Spectrometry, Mass, Electrospray Ionization - methods
Online-Zugang:	Volltext
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