Volatile Fatty Acids in Some Brands of Whisky, Cognac and Rum

Abstract

SUMMARY— Gas chromatography was applied to eight different types of whisky, two of cognac, one of brandy, and four of rum to determine the relative proportions of volatile fatty acids; with the lower molecular acids as free acids, but upwards from caprylic acid as methyl esters. Acetic acid and the total amount of volatile acids were measured quantitatively. Rum contained the largest amount of volatile acids, 600 mg/L, while one of the brands of Scotch whisky contained the least, 90 mg/L. Acetic acid represented 40–95% of the total amount of volatile acids in the whisky; for cognac and brandy, the value was .50–75%, and for rum 75–90%. The relative amounts have been reported for 21 acids, with acetic acid excluded. Capric, caprylic and lauric acid were the main components in whisky, cognac and brandy. Of the beverages analyzed, rum contained the largest quantity of lower fatty acids, particularly propionic and butyric acid; the main component of Jamaican rum was propionic acid. The main components of the group of long‐chain fatty acids were myristic, palmitic and palmitoleic acids. Scotch whisky contained equal amounts of palmitic and palmitoleic acid; palmitoleic acid regularly appeared in smaller amounts in the other beverages