prikaz prve stranice dokumenta Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF
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Scientific paper - Original scientific paper
Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF
Applied Sciences, 15 (2025), 5; 2738. https://doi.org/10.3390/app15052738
Lončarić, Ante; Castillo, Aly; Celeiro, Maria; Miličević, Borislav; Bušić, Hrvoje; Anadolac, Tomo; Skoko, Ana-Marija Gotal; Lores, Marta

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Lončarić, A., Castillo, A., Celeiro, M., Miličević, B., Bušić, H., Anadolac, T. ... Lores, M. (2025). Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF. Applied Sciences, 15. (5). doi: 10.3390/app15052738

Lončarić, Ante, et al. "Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF." Applied Sciences, vol. 15, no. 5, 2025. https://doi.org/10.3390/app15052738

Lončarić, Ante, Aly Castillo, Maria Celeiro, Borislav Miličević, Hrvoje Bušić, Tomo Anadolac, Ana Marija Gotal Skoko and Marta Lores. "Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF." Applied Sciences 15, no. 5 (2025). https://doi.org/10.3390/app15052738

Lončarić, A., et al. (2025) 'Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF', Applied Sciences, 15(5). doi: 10.3390/app15052738

Lončarić A, Castillo A, Celeiro M, Miličević B, Bušić H, Anadolac T, and sur.. Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF. Applied Sciences [Internet]. 2025 March 04 [cited 2025 April 02];15(5). doi: 10.3390/app15052738

A. Lončarić, et al., "Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF", Applied Sciences, vol. 15, no. 5, March 2025. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:277:944153. [Accessed: 02 April 2025]

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Metadata
Title (english)Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF
AuthorAnte Lončarić
AuthorAly Castillo
AuthorMaria Celeiro
AuthorBorislav Miličević
AuthorHrvoje Bušić
AuthorTomo Anadolac
AuthorAna-Marija Gotal Skoko
AuthorMarta Lores
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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... More 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. Less
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleApplied Sciences
Numberingvol. 15, no. 5, 2738
e-ISSN2076-3417
DOIhttps://doi.org/10.3390/app15052738
URN:NBNurn:nbn:hr:277:944153
Publication2025-03-04
Document URLhttps://www.mdpi.com/2076-3417/15/5/2738
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2025-03-21 09:06:18
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