{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T23:49:19Z","timestamp":1762300159956,"version":"build-2065373602"},"reference-count":40,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,9,1]],"date-time":"2022-09-01T00:00:00Z","timestamp":1661990400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"FCT-Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00674\/2020","UIDP\/00674\/2020","M1420-01-0145-FEDER-000005","M1420\u201309\u20135369-FSE-000001","M14-20 M1420-01-0145-FEDER-000008"],"award-info":[{"award-number":["UIDB\/00674\/2020","UIDP\/00674\/2020","M1420-01-0145-FEDER-000005","M1420\u201309\u20135369-FSE-000001","M14-20 M1420-01-0145-FEDER-000008"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"ARDITI-Ag\u00eancia Regional para o Desenvolvimento da Investiga\u00e7\u00e3o Tecnologia e Inova\u00e7\u00e3o","award":["UIDB\/00674\/2020","UIDP\/00674\/2020","M1420-01-0145-FEDER-000005","M1420\u201309\u20135369-FSE-000001","M14-20 M1420-01-0145-FEDER-000008"],"award-info":[{"award-number":["UIDB\/00674\/2020","UIDP\/00674\/2020","M1420-01-0145-FEDER-000005","M1420\u201309\u20135369-FSE-000001","M14-20 M1420-01-0145-FEDER-000008"]}]},{"name":"FCT and Madeira 14-2020 program","award":["UIDB\/00674\/2020","UIDP\/00674\/2020","M1420-01-0145-FEDER-000005","M1420\u201309\u20135369-FSE-000001","M14-20 M1420-01-0145-FEDER-000008"],"award-info":[{"award-number":["UIDB\/00674\/2020","UIDP\/00674\/2020","M1420-01-0145-FEDER-000005","M1420\u201309\u20135369-FSE-000001","M14-20 M1420-01-0145-FEDER-000008"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Beverages"],"abstract":"<jats:p>The volatilomic fingerprint of nine different whiskeys was established using a rapid and sensitive analytical approach based on dispersive liquid\u2013liquid microextraction (DLL\u03bcE) followed by gas chromatography mass spectrometry detection (GC-MS) and gas chromatography with flame ionization detection (GC-FID). The influence of the extractor solvent on the extraction efficiency of volatile compounds (VOCs) was evaluated by DLL\u03bcE\/GC-MS. The highest amounts of VOCs were obtained using 5 mL of sample, dichloromethane as the extractor solvent, and acetone as the disperser solvent. The proposed method showed no matrix effect, good linearity (R2 \u2265 0.993) in the assessed concentration range, recovery (ranging from 70 to 99%, precision (RSD \u2264 15%) and sensitivity (low limits of detection and quantification). A total of 37 VOCs belonging to different biosynthetic pathways including alcohols, esters, acids, carbonyl compounds, furanic compounds and volatile phenols were identified and quantified using DLL\u03bcE\/GC-MS and DLL\u03bcE\/GC-FID, respectively. Alcohols (3-methylbutan-1-ol, propan-1-ol), esters (ethyl decanoate, ethyl octanoate, ethyl hexanoate), and acids (decanoic acid, octanoic acid, hexanoic acid) were the most abundant chemical families. The multivariate statistical analysis allowed for the discrimination of whiskeys based on their volatilomic fingerprint, namely octanoic acid, 2-furfural, ethyl octanoate, ethyl hexanoate, acetic acid, ethyl dodecanoate, butan-1-ol, and ethyl decanoate.<\/jats:p>","DOI":"10.3390\/beverages8030053","type":"journal-article","created":{"date-parts":[[2022,9,1]],"date-time":"2022-09-01T21:27:17Z","timestamp":1662067637000},"page":"53","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["DLL\u03bcE\/GC-MS as a Powerful Analytical Approach to Establish the Volatilomic Composition of Different Whiskeys"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7223-1022","authenticated-orcid":false,"given":"Rosa","family":"Perestrelo","sequence":"first","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus Universit\u00e1rio da Penteada, 9000-390 Funchal, Portugal"}]},{"given":"Michael","family":"Caldeira","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus Universit\u00e1rio da Penteada, 9000-390 Funchal, Portugal"}]},{"given":"Freddy","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus Universit\u00e1rio da Penteada, 9000-390 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0316-5348","authenticated-orcid":false,"given":"Jorge A. M.","family":"Pereira","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus Universit\u00e1rio da Penteada, 9000-390 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1965-3151","authenticated-orcid":false,"given":"Jos\u00e9 S.","family":"C\u00e2mara","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus Universit\u00e1rio da Penteada, 9000-390 Funchal, Portugal"},{"name":"Departamento de Qu\u00edmica, Faculdade de ci\u00eancias e Tecnologia da Universidade da Madeira, Universidade da Madeira, Campus Universit\u00e1rio da Penteada, 9000-390 Funchal, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,9,1]]},"reference":[{"key":"ref_1","first-page":"377","article-title":"A Narrative Review of Sulfur Compounds in Whisk(e)Y","volume":"6","author":"Camara","year":"2020","journal-title":"J. Chromatogr. 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