Differentiation Between Spirits According to Their Botanical Origin - Publication - Bridge of Knowledge

Your account

login

Search

Differentiation Between Spirits According to Their Botanical Origin

Abstract

Agricultural distillates are used for the production of spirit beverages. As more and more products with a specific botanical composition specified on the label are produced (e.g. rye vodkas, wheat vodkas and Polish Vodka, which cannot be produced with the addition of maize distillate), it is necessary to look for quicker and more accurate methods allowing the determination of botanical origin of alcoholic beverages and materials used to their production. The aim of this study is to verify the usefulness of the electronic nose based on the ultra-fast gas chromatography for quick differentiation between agricultural distillates according to their botanical origin. Nineteen samples included distillates from rye, triticale, wheat and maize were used for the research. For data analysis, the following methods were used: PCA— Principal Component Analysis, DFA—Discriminant Function Analysis, SIMCA classification (SIMCA— Soft Independent Modeling of Class Analogies) and SQC—Statistical Quality Control. The use of the electronic nose with ultra-fast gas chromatography and the use of DFA and SIMCA analyses allowed differentiation between agricultural distillates according to their botanical origin.

Citations

  • 2 0

    CrossRef

  • 0

    Web of Science

  • 2 1

    Scopus

Authors (5)

Cite as

Full text

download paper
downloaded 22 times
Publication version
Accepted or Published Version
DOI:
Digital Object Identifier (open in new tab) 10.1007/s12161-015-0280-x
License
Creative Commons: CC-BY open in new tab

Keywords

Details

Category:
Articles
Type:
artykuł w czasopiśmie wyróżnionym w JCR
Published in:
Food Analytical Methods no. 9, edition 4, pages 1029 - 1035,
ISSN: 1936-9751
Language:
English
Publication year:
2016
Bibliographic description:
Wiśniewska P., Śliwińska M., Dymerski T., Wardencki W., Namieśnik J.: Differentiation Between Spirits According to Their Botanical Origin// Food Analytical Methods. -Vol. 9, iss. 4 (2016), s.1029-1035
DOI:
Digital Object Identifier (open in new tab) 10.1007/s12161-015-0280-x
Verified by:
Gdańsk University of Technology

seen 137 times

Recommended for you

Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography

2017

The Verification of the Usefulness of Electronic Nose Based on Ultra-Fast Gas Chromatography and Four Different Chemometric Methods for Rapid Analysis of Spirit Beverages

2016

The comparison of vodka, whisky and moonshine by using the electronic nose based on the technology of ultra-fast gas chromatography

2015

The comparison of vodka, whisky and moonshine by using the electronic nose based on the technology of ultra-fast gas chromatography

2015
Meta Tags