Elaboration of objective methods for studying the composition of essences
1992
Bikfalvi, I. (Szeszip. Kut. Int. (Hungary))
An objective quality control technique was developed for the 7 types of essence (rum 2x, rum 10x, apricot, cherry, maraschino, white butter pear and walnut) used in the greatest quantities by the Hungarian distilling industry. The method is a comparative technique. The ethyl alcohol content is measured by gas chromatography and the water content with a water determining instrument. The "fingerprint" chromatogram of the essence is recorded, calculations are made of the solvent and aromatic contents, and the quantities of the individual aromatic components are given as a percentage. The quantity of total solvent, total aromatics, water, ethyl alcohol and main components must comply with the stipulated limit values. The chromatogram of the sample must fit the standard chromatogram for the components in question
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