d'Acampora Zellner, B., Bicchi, C., Dugo, P., Rubiolo, P., Dugo, G., and Mondello, L.:
Linear retention indices in gas chromatographic analysis: a review, Flavour. Frag. J., 23, 297–314, https://doi.org/10.1002/ffj.1887, 2008a.
d'Acampora Zellner, B., Dugo, P., Dugo, G., and Mondello, L.:
Gas chromatography-olfactometry in food flavour analysis, J. Chromatogr. A, 1186, 123–143, https://doi.org/10.1016/j.chroma.2007.09.006, 2008b.
D'Arcy, P. and Mallard, W. G.:
AMDIS–user guide,
https://www.nist.gov/system/files/documents/srd/AMDISMan.pdf (last access: 16 March 2023), 2007.
Daute, M., Jack, F., Baxter, I., Harrison, B., Grigor, J., and Walker, G.:
Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit, Appl. Sci.-Basel, 11, 1410, https://doi.org/10.3390/app11041410, 2021.
Demyttenaere, J., Sanchezmartinez, J., Verhe, R., Sandra, P., and Dekimpe, N.:
Analysis of volatiles of malt whisky by solid-phase microextraction and stir bar sorptive extraction, J. Chromatogr. A, 985, 221–232, https://doi.org/10.1016/s0021-9673(02)01471-1, 2003.
Djoumbou Feunang, Y., Eisner, R., Knox, C., Chepelev, L., Hastings, J., Owen, G., Fahy, E., Steinbeck, C., Subramanian, S., Bolton, E., Greiner, R., and Wishart, D. S.:
Classyfire: Automated chemical classification with a comprehensive, computable taxonomy, J. Cheminformatics, 8, 61, https://doi.org/10.1186/s13321-016-0174-y, 2016.
Haug, H., Singh, S., Grasskamp, A. T., and Sauerwald, T.:
P5.1 – Automatisierte Auswertung chromatographischer Daten für die Bewertung von Whisky, 15. Dresdner Sensorsymposium, Dresden, 6–12 December 2018, 245–250, https://doi.org/10.5162/15dss2021/P5.1, 2021.
Haug, H., Grasskamp, A. T., Singh, S., Strube, A., and Sauerwald, T.:
Quick insights into whisky – investigating rapid and efficient methods for sensory evaluation and chemical analysis, ResearchSquare [Preprint], https://doi.org/10.21203/rs.3.rs-2599252/v2, 2023.
Jeleń, H. H., Majcher, M., and Szwengiel, A.:
Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds, Lebensm. Wiss. Technol., 107, 56–63, https://doi.org/10.1016/j.lwt.2019.02.070, 2019.
Mall, V. and Schieberle, P.:
Decoding the unique peaty aroma of Islay scotch single malt whisky by means of the sensomics concept, Flavour Science, 83–86, https://doi.org/10.3217/978-3-85125-593-5, 2018.
Martínez-Jarquín, S., Moreno-Pedraza, A., Cázarez-García, D., and Winkler, R.:
Automated chemical fingerprinting of Mexican spirits derived from Agave (tequila and mezcal) using direct-injection electrospray ionisation (DIESI) and low-temperature plasma (LTP) mass spectrometry, Anal. Methods-UK, 9, 5023–5028, https://doi.org/10.1039/C7AY00793K, 2017.
NIST:
Heaviside Function §1.16(iv), National Institute of Standards and Technology, NIST Digital Library of Mathematical Functions,
https://dlmf.nist.gov/1.16.iv (last access: 7 February 2023), 2022.
Nicolè, F., Guitton, Y., Courtois, E. A., Moja, S., Legendre, L., and Hossaert-McKey, M.:
Mseasy: Unsupervised and untargeted GC-MS data processing, Bioinformatics, 28, 2278–2280, https://doi.org/10.1093/bioinformatics/bts427, 2012a.
Nicolè, F., Guitton, Y., Courtois, E. A., Moja, S., Legendre, L., and Hossaert-McKey, M.:
MSeasyTkGUI,
https://cran.r-project.org/web/packages/MSeasyTkGUI/index.htm (last access: 7 February 2023, no longer available online), 2012b.
Poisson, L. and Schieberle, P.:
Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis, J. Agr. Food Chem., 56, 5813–5819, https://doi.org/10.1021/jf800382m, 2008a.
Poisson, L. and Schieberle, P.:
Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies, J. Agr. Food Chem., 56, 5820–5826, https://doi.org/10.1021/jf800383v, 2008b.
Prida, A. and Puech, J.-L.:
Influence of geographical origin and botanical species on the content of extractives in American, French, and East European oak woods, J. Agr. Food Chem., 54, 8115–8126, https://doi.org/10.1021/jf0616098, 2006.
Stein, S. E.:
An integrated method for spectrum extraction and compound identification from gas chromatography/mass spectrometry data, J. Am. Soc. Mass Spectr., 10, 770–781, https://doi.org/10.1016/S1044-0305(99)00047-1, 1999.
Stein, S. E. and Scott, D. R.:
Optimization and testing of mass spectral library search algorithms for compound identification, J. Am. Soc. Mass Spectr., 5, 859–866, https://doi.org/10.1016/1044-0305(94)87009-8, 1994.
United States Government:
Code of Federal Regulations – Title 27 Alcohol, Tobacco Products and Firearms: §5.74 Statements of age, storage, and percentage, United States Government, National Archives and Records Administration
https://www.ecfr.gov/current/title-27/chapter-I/subchapter-A/part-5/subpart-E/section-5.74 (last access: 7 February 2023), 2023.
van den Dool, H. and Kratz, P.:
A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography, J. Chromatogr. A, 11, 463–471, https://doi.org/10.1016/S0021-9673(01)80947-X, 1963.