The standard techniques for the analysis of Scotch whisky are non‐specific. Methods are described for the determination of individual higher alcohols, esters, aldehydes and phenol using gas chromatography, for polyphenolic extractives and the products of ethanolysis of wood lignin using thin‐layer chromatography, and for total acids, esters, aldehydes, tannins, phenols and sugars using volumetric and colorimetric methods.
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Duncan et al. (1966) studied this question.
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