Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF
This study investigates the chemical profiling of Croatian whisky using advanced analytical techniques: Solid-phase microextraction followed by gas chromatography coupled to mass spectrometry (SPME-GC-MS) and ultra-high-performance liquid chromatography quadrupole time-of-flight (UHPLC-QTOF). To our...
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2025-03-01
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| author | Ante Lončarić Aly Castillo Maria Celeiro Borislav Miličević Hrvoje Bušić Tomo Anadolac Ana-Marija Gotal Skoko Marta Lores |
| author_facet | Ante Lončarić Aly Castillo Maria Celeiro Borislav Miličević Hrvoje Bušić Tomo Anadolac Ana-Marija Gotal Skoko Marta Lores |
| author_sort | Ante Lončarić |
| collection | DOAJ |
| description | This study investigates the chemical profiling of Croatian whisky using advanced analytical techniques: Solid-phase microextraction followed by gas chromatography coupled to mass spectrometry (SPME-GC-MS) and ultra-high-performance liquid chromatography quadrupole time-of-flight (UHPLC-QTOF). To our knowledge, there are no studies on profiling Croatian whiskies to date. Therefore, the primary objective is to identify and quantify the volatile and non-volatile compounds contributing to the flavor and aroma profile of Croatian whisky. The methods applied included sample preparation, extraction, and subsequent analysis using these advanced analytical techniques. The results revealed a diverse range of compounds, including esters, alcohols, phenols, and acids, which are integral to the whisky’s sensory characteristics. Furthermore, key volatile and non-volatile compounds were identified in Croatian whiskies, revealing a complex aromatic profile influenced by compounds like D-limonene, linalool, and β-damascenone, which contribute citrus, floral, and fruity notes. The findings also highlighted compounds associated with aging, such as esculetin and ellagic acid, which enhance flavor complexity and emphasized the role of maturation, grain type, and production methods in shaping the unique sensory characteristics of Croatian whiskies. This study concludes that SPME-GC-MS and UHPLC-QTOF are effective tools for the detailed chemical profiling of whisky, providing valuable insights for quality control and product differentiation in the whisky industry. |
| format | Article |
| id | doaj-art-b4e154c0de4d45bbbf299baccf332c00 |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-b4e154c0de4d45bbbf299baccf332c002025-08-20T02:57:40ZengMDPI AGApplied Sciences2076-34172025-03-01155273810.3390/app15052738Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOFAnte Lončarić0Aly Castillo1Maria Celeiro2Borislav Miličević3Hrvoje Bušić4Tomo Anadolac5Ana-Marija Gotal Skoko6Marta Lores7Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaCross-Disciplinary Research Centre in Environmental Technologies (CRETUS), Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, 15705 Santiago de Compostela, SpainCross-Disciplinary Research Centre in Environmental Technologies (CRETUS), Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, 15705 Santiago de Compostela, SpainFaculty of Tourism and Rural Development in Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska ul. 17, 34000 Požega, CroatiaThe Spirit in the Bottle Ltd., Kovinska 30, 10090 Zagreb, CroatiaThe Spirit in the Bottle Ltd., Kovinska 30, 10090 Zagreb, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaI-Grape Laboratory, Vía Isaac Peral 32, 15890 Santiago de Compostela, SpainThis study investigates the chemical profiling of Croatian whisky using advanced analytical techniques: Solid-phase microextraction followed by gas chromatography coupled to mass spectrometry (SPME-GC-MS) and ultra-high-performance liquid chromatography quadrupole time-of-flight (UHPLC-QTOF). To our knowledge, there are no studies on profiling Croatian whiskies to date. Therefore, the primary objective is to identify and quantify the volatile and non-volatile compounds contributing to the flavor and aroma profile of Croatian whisky. The methods applied included sample preparation, extraction, and subsequent analysis using these advanced analytical techniques. The results revealed a diverse range of compounds, including esters, alcohols, phenols, and acids, which are integral to the whisky’s sensory characteristics. Furthermore, key volatile and non-volatile compounds were identified in Croatian whiskies, revealing a complex aromatic profile influenced by compounds like D-limonene, linalool, and β-damascenone, which contribute citrus, floral, and fruity notes. The findings also highlighted compounds associated with aging, such as esculetin and ellagic acid, which enhance flavor complexity and emphasized the role of maturation, grain type, and production methods in shaping the unique sensory characteristics of Croatian whiskies. This study concludes that SPME-GC-MS and UHPLC-QTOF are effective tools for the detailed chemical profiling of whisky, providing valuable insights for quality control and product differentiation in the whisky industry.https://www.mdpi.com/2076-3417/15/5/2738Croatian whiskySPME-GC-MSUHPLC-QTOFchemical profilingvolatile compoundsnon-volatile compounds |
| spellingShingle | Ante Lončarić Aly Castillo Maria Celeiro Borislav Miličević Hrvoje Bušić Tomo Anadolac Ana-Marija Gotal Skoko Marta Lores Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF Applied Sciences Croatian whisky SPME-GC-MS UHPLC-QTOF chemical profiling volatile compounds non-volatile compounds |
| title | Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF |
| title_full | Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF |
| title_fullStr | Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF |
| title_full_unstemmed | Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF |
| title_short | Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF |
| title_sort | profiling croatian whisky using gc ms ms and uhplc qtof |
| topic | Croatian whisky SPME-GC-MS UHPLC-QTOF chemical profiling volatile compounds non-volatile compounds |
| url | https://www.mdpi.com/2076-3417/15/5/2738 |
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