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CC BY V4.0, Open Access
Dissertation
Methods of Beverage Analysis: Novel electrokinetic and chromatographic approaches to targeted and untargeted analysis of spirits, wine, and ciders
Washington State University
Doctor of Philosophy (PhD), Washington State University
2023
DOI:
https://doi.org/10.7273/000004800
Handle:
https://hdl.handle.net/2376/125552
Abstract
Described here are a series of novel approaches to beverage analysis, including targeted and untargeted analytical approaches, data curation, and statistical analyses. Targeted approaches include the use of capillary electrophoresis (CE) for the detection of sulfur dioxide, nitrate, and thiols in wines and their ingredients. These methods are fast (<4 min/injection), precise (<4% RSD), sensitive (sub-mg/L LODs), and require little to no sample preparation, making them ideal for high-throughput applications, including routine analyses, as well as research-focused applications. The sulfur dioxide method has the added benefit of being more accurate than commonly used methods in red wines and ciders, as anthocyanins are known to interfere with the most widely used techniques.
Untargeted approaches include volatile and non-volatile profiling of whisk(e)ys and their ingredients using “Spiritomics”-based approaches to elucidate the complicated interactions between chemical composition of beverages and their ingredients, and the flavors and aromas experienced by consumers. These approaches were applied to barley breeding lines developed by Washington State University to grow more readily in the higher precipitation and lower temperature conditions west of the Cascades, to provide craft breweries and distilleries a more local source for grain. These techniques were also combined with sensory analysis by a trained sensory panel to elucidate how whisky aroma evolves under dilution with water, as would happen with an ice cube melting in a glass over time. Also included here are proposed studies that build on this work to continue to add to the body of knowledge.
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Details
- Title
- Methods of Beverage Analysis
- Creators
- Philip Layton Ashmore
- Contributors
- Thomas S Collins (Advisor)James F Harbertson (Committee Member)Thomas Henick-Kling (Committee Member)Robert Coleman (Committee Member)Stephen Ficklin (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- School of Food Science
- Theses and Dissertations
- Doctor of Philosophy (PhD), Washington State University
- Publisher
- Washington State University
- Number of pages
- 171
- Identifiers
- 99900991841001842
- Language
- English
- Resource Type
- Dissertation