The impacts of infusion methods used in the production of gin were investigated by analyzing the concentrations of terpene flavor compounds in two laboratory distilled gins and six commercial gins using Gas Chromatography–Mass Spectrometry (GC–MS). The technique quantified 10 volatile terpenes that are common flavor-active constituents of botanicals used in gin recipes. Differences between the individual commercial gins in terms of production method are discernible. Discrepancies between infusion methods were enhanced in the comparison of laboratory extractions using a known botanical ratio. Comparison of extraction using vapor infusion or steep infusion methods revealed that 9 of the 10 compounds analyzed were found in higher concentration in distillates produced by vapor infusion; only linalool was found to be in higher concentration in steep than it was in vapor infusion. The linalool concentration in the distillate from steep infusion was 1.7 times as high as that from vapor infusion. The method of analysis used enables a comparison of gin distillates from different categories and styles of gin.
|Number of pages||8|
|Journal||Journal of the American Society of Brewing Chemists|
|Publication status||Published - 22 Jul 2019|
- Botanicals; flavoring; GC–MS; gin; infusion process
ASJC Scopus subject areas
- Food Science
- Applied Microbiology and Biotechnology
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- School of Engineering & Physical Sciences - Associate Professor
- School of Engineering & Physical Sciences, Institute of Biological Chemistry, Biophysics and Bioengineering - Associate Professor
Person: Academic (Research & Teaching)