Abstract
The BooZi is a commercially available flavor-modifying device that claims to remove the negative flavor agents (congeners) from a number of different types of distilled spirits and wines. SPME was utilized for the extraction of the volatile and semi-volatile compounds within each sample. The analysis of the compounds found in the samples following exposure to the BooZi device were analyzed using a GC-MS. The most significant changes regarding the aroma profile of the distilled spirits were noticeable following 96 hours of exposure. The BooZi device was shown to be effective in reducing the concentration of a number of compounds, including 21 compounds having statistically significant changes. It was determined that the reduction of the compounds is associated with the mass of the product and the exposure time. This study has shown the effectiveness of the BooZi device in reducing the negative congeners within the distilled spirts samples tested.
Recommended Citation
Budner, Drew; Bell, Lindsey; and Thompson-Witrick, Katherine
(2023)
"The BooZi device’s effect on aroma compounds in distilled spirits,"
Journal of the South Carolina Academy of Science: Vol. 21:
Iss.
1, Article 5.
Available at:
https://scholarcommons.sc.edu/jscas/vol21/iss1/5