Authentication of whisky due to its botanical origin and way of production by instrumental analysis and multivariate classification methods

Paulina Wiśniewska; Ricard Boqué; Eva Borràs; Olga Busto; Waldemar Wardencki; Jacek Namieśnik; Tomasz Dymerski

doi:10.1016/j.saa.2016.10.042

Authentication of whisky due to its botanical origin and way of production by instrumental analysis and multivariate classification methods

Abstract

Headspacemass-spectrometry (HS-MS), mid infrared (MIR) and UV–vis spectroscopywere used to authenticate whisky samples from different origins and ways of production ((Irish, Spanish, Bourbon, TennesseeWhisky and Scotch). The collected spectra were processed with partial least-squares discriminant analysis (PLS-DA) to build the classification models. In all cases the five groups ofwhiskieswere distinguished, but the best resultswere obtained by HS-MS, which indicates that the biggest differences between different types of whisky are due to their aroma. Differences were also found inside groups, showing that not only raw material is important to discriminate samples but also the way of their production. The methodology is quick, easy and does not require sample preparation

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Authors (7)

Paulina Wiśniewska
Ricard Boqué
- Faculty of Chemistry, Universitat Rovira i Virgili Department of Analytical Chemistry and Organic Chemistry
Eva Borràs
- Faculty of Chemistry, Universitat Rovira i Virgili Department of Analytical Chemistry and Organic Chemistry
Olga Busto
- Faculty of Chemistry, Universitat Rovira i Virgili Department of Analytical Chemistry and Organic Chemistry
Waldemar Wardencki prof. dr hab. inż.
Jacek Namieśnik prof. dr hab. inż.
Tomasz Dymerski dr inż.

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Category:: Articles
Type:: artykuł w czasopiśmie wyróżnionym w JCR
Published in:: SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY no. 173, pages 849 - 853,
ISSN: 1386-1425
Language:: English
Publication year:: 2017
Bibliographic description:: Wiśniewska P., Boqué R., Borràs E., Busto O., Wardencki W., Namieśnik J., Dymerski T.: Authentication of whisky due to its botanical origin and way of production by instrumental analysis and multivariate classification methods// SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY. -Vol. 173, (2017), s.849-853
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.saa.2016.10.042
Verified by:: Gdańsk University of Technology