Search for and download brochures, application notes, presentations and posters.
Read our Blog!
Search here for recent application notes from Anatune and our partners.
We organise our own events and attend many others.

We love to talk with our customers face-to-face so, if you are attending an event, let us know and we can arrange to meet.
Lunch & Learn seminars are provided free by Anatune and consist of one-hour sessions, conducted by experienced analytical chemists, covering topics that are relevant to the work you do.
Download copies of recent presentations given by the Anatune team.
Here you can download copies of recent posters presented by the Anatune team and our partners.
Who we are, what we do and what we believe is important.
We recognise that data quality, analytical flexibility and effective support should be our primary concern and Anatune is dedicated to delivering these benefits to analysts in the UK and Ireland.
Our first priority is to maintain a great team spirit and we only employ people with great attitudes.

We believe in continual learning and personal development. We train our staff well.

Find out more about them here.
Our role is to bring the World's best analytical technologies to laboratories in the UK and Ireland.

We do this in partnership with some great companies.
We do our best work and achieve the very best outcomes when collaborating with our customers.
We have built strong, long-term relationships with customers resulting in repeat business and an unbeatable reputation for reliability and trust.

Here's what they say about us...
While it’s certainly not our primary motivation, peer recognition is important to us. See our latest and greatest achievements here.

Dispersive Liquid-Liquid MicroExtraction (DiLLME) for Whisky Flavour Analysis

Application Note

Measurement of the volatile profiles of alcoholic beverages, such as Whisky are important both for understanding flavour characteristics and 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 which can 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. Furthermore, as unlike headspace approaches the sample does not need to be heated, it has less potential for formation of compounds and potentially less volatile compounds can be analysed.

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 and the 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.

Application Note Downloads

Dispersive Liquid-Liquid MicroExtraction (DiLLME) for Whisky Flavour Analysis


Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.