Flavour Compunds

Maturation Congeners

We are accredited for the analysis of the main maturation congeners – 5-Methyl Furfural, Coniferaldehyde, Ellagic Acid,
Furfural, Gallic Acid, Hydroxymethyl Furfural, Scopoletin, Sinapaldehyde, Syringaldehyde, Syringic Acid, Vanillic Acid and Vanillin.

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Phenol analysis can be carried out on malt and spirit. Levels of total phenol is measured as well as individual levels of guaiacol, m/p-cresol, o-cresol, 4-methyl guaiacol, 4-ethyl-phenol, and 4-ethylguaiacol.

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