Profiling and identification of organic compounds in diverse alcoholic beverages using GC-MS

Alcoholic beverages contain complex mixtures of volatile and semi-volatile organic compounds that reflect differences in their manufacturing process. Despite their commercial and forensic significance, comprehensive chemical profiling of these beverages, particularly in the Malaysian context, remains limited. This study aimed to develop and optimise a Gas Chromatography-Mass Spectrometry (GC-MS) method for the identification an characterization of organic compounds in selected alcoholic beverages. Samples from Tiger and Carlsberg beers, Sauvignon Blanc and Chardonnay wines, and Grey Goose and Absolut vodkas were subjected to liquid-liquid extraction using dichloromethane. GC-MS analysis was conducted using an HP-5MS non-polar column, with compound identification based on NIST library matching. The results revealed a wide range of compound classes, including alcohols, esters, phenols, siloxanes, fatty acids, hydrocarbons, and terpenes. Phenylethyl alcohol and siloxane derivatives were consistently detected across all samples, while compounds such as benzene derivatives and steroids appeared unique to specific beverage types. The developed method successfully differentiated the chemical profiles of each beverage, offering potential applications in quality control, authenticity verification, and forensic investigations.