Application Note Re-View: AS232 – Dispersive Liquid-Liquid MicroExtraction (DiLLME) for Whisky Flavour Analysis


19th August 2021

DiLLME, Flavour Analysis, whisky analysis,

fmcg, analysis, flavour, aroma, profiling, spirits, distilled,


Anatune’s very own Kathy Ridgway will be presenting all about using Dispersive Liquid-Liquid MicroExtraction – DiLLME – for Whisky Flavour Analysis at the upcoming 7th Worldwide Distilling & Spirits Conference on 7th September 2021.

As we look forward to this fantastic event, it’s a good time to look back at one of our previous Application Notes.  AS232 – Dispersive Liquid-Liquid MicroExtraction (DiLLME) for Whisky Flavour Analysis.


Application Note Summary:

Measurement of the volatile profiles of alcoholic beverages, such as whisky flavour analysis, is important for two key reasons. Firstly, for understanding flavour characteristics. Secondly, for investigating counterfeit products. Compounds responsible may be present at extremely low levels, resulting in the need for sensitive and robust methods.

There are a number of techniques that can be employed for the analysis of flavours from liquid samples. Many of these can also be fully automated. Automated liquid extraction can be used as an alternative to more established flavour profiling techniques, generally based on headspace extraction. This application note describes the use of dispersive liquid-liquid microextraction (DiLLME) for flavour analysis in Whisky. DiLLME has advantages over other approaches due to its simplicity and speed.

A number of commercially available Whisky samples were analysed and data processed using Agilent MassHunter and Mass Profiler Professional software. The resultant principal component analysis (PCA) was able to separate the Whisky samples. As such, compounds responsible for some of the distinct flavours could be determined from the data.

This work demonstrates that DiLLME is a suitable technique to extract a range of compounds relevant to flavour in Whiskies. Compounds observed included esters, Whisky lactones, phenolic compounds and aldehydes, as well as less volatile compounds associated with the ageing process, such as Homovanillic acid and Syringylacetone.


DOWNLOAD the full Application Note HERE


Kathy Ridgway will be presenting several important updates to this Application Note at WDSC 2021. We very much hope you are able to join her!

wdsc, 2021, logo, virtual, event

WDSC 2021’s innovative digital platform is sure to maximise engagement and enjoyment and so if you want to make sure you do mot miss out CLICK HERE for more information or REGISTER HERE

We look forward to welcoming you to our Virtual Booth soon!!



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