Abstract The results of experimental studies of the method of using ethyl alcohol as an internal standard for the direct determination of volatile compounds for a wide range of alcoholic and ethanol-containing products: whiskey, brandy, grappa, vodka, scotch, bourbon, brandy, calvados, sake, rum, gin, tequila and rectified ethyl alcohol 96% v/v are presented. The results, obtained for the developed method, were compared with the results, obtained for traditional internal standard method, using 2-pentanol as internal standard. The relative difference between developed and traditional methods aren't exceed ±2.0%. Assessment of influence of matrix effects to the results, obtained for developed method, is performed using standard additions method with the following ANOVA analysis. Ways are proposed for performing interlaboratory study of the method under the patronage of the OIV to recognize the method for regulatory purposes at the international level.

中文翻译：

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基质效应对大范围酒精饮料中挥发性化合物直接测定方法的研究

摘要 使用乙醇作为内标直接测定多种酒精和含乙醇产品的挥发性化合物的方法的实验研究结果：威士忌、白兰地、格拉巴酒、伏特加、苏格兰威士忌、波旁威士忌、白兰地、展示了 calvados、清酒、朗姆酒、杜松子酒、龙舌兰酒和 96% v/v 精馏乙醇。将开发方法获得的结果与使用 2-戊醇作为内标的传统内标方法获得的结果进行比较。发达方法与传统方法的相对差异不超过±2.0%。使用标准添加法和以下 ANOVA 分析，评估基质效应对已开发方法获得的结果的影响。