An Analysis of Phenolic Compounds, Carbon Isotopes, and Sugar Components of Whiskys Based on the Period of Maturation

This paper analyzes phenolic compounds, carbon isotopes, and sugar components of whiskys based on the maturation period. For this, the paper considers a total of 40 whiskys(mainly imports) distributed in Korea. It is important to analyze the presence phenolic compounds(e.g., furfural, syringaldehyde... View More