Identification of polar organic compounds in coal-gasification condensate water by gas chromatography-mass spectrometry analysis of high-performance liquid chromatography fractions

1985 ◽  
Vol 19 (10) ◽  
pp. 929-935 ◽  
Author(s):  
Donald H. Mohr ◽  
C. Judson. King
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Coal Gasification ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Polar Organic Compounds ◽  
Spectrometry Analysis

scholarly journals The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy

2011 ◽  
Vol 76 (9) ◽  
pp. 1219-1228 ◽  
Author(s):  
N. Nikicevic ◽  
M. Velickovic ◽  
M. Jadranin ◽  
I. Vuckovic ◽  
M. Novakovic ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Uv Detection ◽  
Ethyl Esters ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectrometry Analysis

The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C8-C18 acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L-1. The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05).

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