Application of High-Performance Liquid Chromatography (HPLC) for Monitoring Chemical Changes During
Evaluating the impact of different aging conditions and experimental setups requires analytical methods that can accurately detect and measure changes in whisky composition. High-Performance Liquid Chromatography (HPLC) is a widely used technique for this purpose due to its ability to separate and quantify compounds in complex samples. In my presentation I focus on the use of HPLC to investigate chemical changes during accelerated whisky aging experiments. Whisky samples produced under different aging conditions were analyzed, and the resulting chromatograms were compared to evaluate the effect of each treatment. By examining peak patterns and peak areas, it was possible to identify variations in compound concentrations and observe how different processing conditions influenced the chemical profile of the whisky. These comparisons provided valuable insights into the aging process and helped assess the effectiveness of the experimental approaches.
- Lightning talk
Speaker
Nikta Niki
M.Sc. in Food Engineering with research interests in whisky aging, HPLC analysis, and food chemistry
Nikta Niki holds a Bachelor's degree in Food Science and Technology from Azad University of Isfahan and a Master's degree in Food Engineering from Politecnico di Milano. Her master's thesis focused on optimization of whisky accelerated aging process through ultrasound. She is currently an intern in the CFA Lab (Applied Physical Chemistry) in Politecnico di Milano, where she continues to advance the whisky aging project through innovative optimization strategies. Her research interests also inclu... read more