Chemical composition analysis and authentication of whisky
Whisky (whiskey) is one of the most popular spirit‐based drinks made from malted or saccharified grains, which should mature for at least 3 years in wooden barrels. High popularity of products usually causes a potential risk of adulteration. Thus authenticity assessment is one of the key elements of...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2015-08, Vol.95 (11), p.2159-2166 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Wiśniewska, Paulina Dymerski, Tomasz Wardencki, Waldemar Namieśnik, Jacek |
| description | Whisky (whiskey) is one of the most popular spirit‐based drinks made from malted or saccharified grains, which should mature for at least 3 years in wooden barrels. High popularity of products usually causes a potential risk of adulteration. Thus authenticity assessment is one of the key elements of food product marketing. Authentication of whisky is based on comparing the composition of this alcohol with other spirit drinks. The present review summarizes all information about the comparison of whisky and other alcoholic beverages, the identification of type of whisky or the assessment of its quality and finally the authentication of whisky. The article also presents the various techniques used for analyzing whisky, such as gas and liquid chromatography with different types of detectors (FID, AED, UV–Vis), electronic nose, atomic absorption spectroscopy and mass spectrometry. In some cases the application of chemometric methods is also described, namely PCA, DFA, LDA, ANOVA, SIMCA, PNN, k‐NN and CA, as well as preparation techniques such SPME or SPE. © 2014 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.6960 |
| format | Article |
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High popularity of products usually causes a potential risk of adulteration. Thus authenticity assessment is one of the key elements of food product marketing. Authentication of whisky is based on comparing the composition of this alcohol with other spirit drinks. The present review summarizes all information about the comparison of whisky and other alcoholic beverages, the identification of type of whisky or the assessment of its quality and finally the authentication of whisky. The article also presents the various techniques used for analyzing whisky, such as gas and liquid chromatography with different types of detectors (FID, AED, UV–Vis), electronic nose, atomic absorption spectroscopy and mass spectrometry. 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Sci. Food Agric</addtitle><description>Whisky (whiskey) is one of the most popular spirit‐based drinks made from malted or saccharified grains, which should mature for at least 3 years in wooden barrels. High popularity of products usually causes a potential risk of adulteration. Thus authenticity assessment is one of the key elements of food product marketing. Authentication of whisky is based on comparing the composition of this alcohol with other spirit drinks. The present review summarizes all information about the comparison of whisky and other alcoholic beverages, the identification of type of whisky or the assessment of its quality and finally the authentication of whisky. The article also presents the various techniques used for analyzing whisky, such as gas and liquid chromatography with different types of detectors (FID, AED, UV–Vis), electronic nose, atomic absorption spectroscopy and mass spectrometry. 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| ispartof | Journal of the science of food and agriculture, 2015-08, Vol.95 (11), p.2159-2166 |
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| source | Wiley Online Library - AutoHoldings Journals; MEDLINE |
| subjects | Alcoholic beverages Alcoholic Beverages - analysis Analysis of variance Assessments Authentication Chemistry Chromatography Drinks e-nose Electronic Nose Ethanol - analysis food analysis Food Analysis - methods Food Contamination - analysis Food Labeling Foods Humans Liquid chromatography Mass spectrometry Reproduction Spectrum analysis Whiskey Whisky |
| title | Chemical composition analysis and authentication of whisky |
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