Abstract The impacts of infusion methods used in the production of gin were investigated by analyzing the concentrations of terpene flavor compounds in two laboratory distilled gins and six commercial gins using Gas Chromatography–Mass Spectrometry (GC–MS). The technique quantified 10 volatile terpenes that are common flavor-active constituents of botanicals used in gin recipes. Differences between the individual commercial gins in terms of production method are discernible. Discrepancies between infusion methods were enhanced in the comparison of laboratory extractions using a known botanical ratio. Comparison of extraction using vapor infusion or steep infusion methods revealed that 9 of the 10 compounds analyzed were found in higher concentration in distillates produced by vapor infusion; only linalool was found to be in higher concentration in steep than it was in vapor infusion. The linalool concentration in the distillate from steep infusion was 1.7 times as high as that from vapor infusion. The method of analysis used enables a comparison of gin distillates from different categories and styles of gin.

中文翻译：

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气相浸渍杜松子酒与浸渍杜松子酒蒸馏物中挥发物的定量比较

摘要 通过使用气相色谱-质谱法 (GC-MS) 分析两种实验室蒸馏杜松子酒和六种商业杜松子酒中萜烯风味化合物的浓度，研究了用于生产杜松子酒的浸渍方法的影响。该技术量化了 10 种挥发性萜烯，它们是杜松子酒配方中使用的植物药的常见风味活性成分。各个商业轧花厂在生产方法方面的差异是显而易见的。在使用已知植物比例的实验室提取物的比较中，输注方法之间的差异得到了加强。使用蒸气浸渍法或陡浸浸渍法进行萃取的比较表明，所分析的 10 种化合物中有 9 种在蒸气浸渍法产生的馏出物中的浓度较高；只有芳樟醇在陡峭过程中的浓度高于蒸气灌注过程中的浓度。急速浸渍馏出液中芳樟醇的浓度是蒸气浸渍馏出液的 1.7 倍。所使用的分析方法可以比较来自不同类别和风格的杜松子酒的杜松子酒蒸馏物。