Application of the statistical multivariate analysis to the differentiation of whiskies of different brands

Herranz, Alberto Herranz; Serna, Pilar de la; Barro, Carmen; Martin, Pascal; Cabezudo, M. D.

doi:10.1016/0308-8146(89)90152-0

Cited by 9 publications

(3 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Herranz et al [1], using the concentrations of fermentation alcohols and ethyl acetate, succeeded 100% in determining the country of origin of different brands of whisky from Spain and Scotland and was 80% successful in determining the brands of samples of Scotch whiskies. The authors also used 1-propanol, found in lower concentration in Spanish brands, and 3-methyl-1-butanol, higher in Spanish brands, to differentiate between cheap Scotch whisky and Bourbon.…”

Section: Principal Component Analysismentioning

confidence: 98%

See 1 more Smart Citation

Multi-method analysis of matured distilled alcoholic beverages for brand identification

Lehtonen

Keller

Ali-Mattila

1999

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

View full text Add to dashboard Cite

The aim was to achieve a simple method or methods by which different countries' and regions' brands of whisky, brandy and rum could be identified on the basis of chemical composition, ultraviolet-visible (UV-vis) absorption, and/or pH. The analytical results were processed statistically using principal components analysis. To determine whether the concentrations of chemical components in a particular brand remain constant, samples of batches bottled over a period of 3-4 years and those bottled within the same year were compared. In study 1 (14 whiskies, 7 rums and 9 brandies) the main distinguishing factors among the three categories of beverages were the UV-vis absorbances at 220, 275, 360 and 440 nm, concentrations of four fermentation alcohols and ethyl acetate, and pH. In study 2 (27 whiskies and 2 rums), brands could be identified on the basis of the concentrations of five fermentation alcohols and ethyl acetate. Even though it was possible to distinguish brandy from whisky and rum without quantitative component analysis, whisky and rum clusters could not be clearly separated from each other or by brand on the basis of pH and absorbances at discrete wavelengths. UV spectra of whiskies, rums, and brandies were recorded and compared statistically. Whisky brands could not be differentiated but it was possible to distinguish among brands of rum and brandy.

show abstract

Section: Principal Component Analysismentioning

confidence: 98%

“…Brandy, whisky and rum contain the same volatile fermentation alcohols. The concentrations of these components depend on their substrate of origin and on the yeasts used for fermentation [1]. During the ageing process, volatile and non-volatile phenolic compounds may be extracted from oak ageing barrels.…”

Section: Introductionmentioning

confidence: 99%

Multi-method analysis of matured distilled alcoholic beverages for brand identification

Lehtonen

Keller

Ali-Mattila

1999

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

View full text Add to dashboard Cite

show abstract

“…Chemometric methods,10, 11 such as principal component analysis (PCA) and hierarchical cluster analysis (HCA), have been successfully applied to chemical composition information to perform exploratory analysis of beverage samples 12–16. For instance, Herranz and coworkers17–19 characterized samples of whisky, rum, and gin by using ethyl acetate or terpene contents as variables. Seeber and coworkers20 also used multivariate analysis to distinguish between different vintages of Chardonnay musts and wines using amino acids, volatile organic compounds, and metal contents as variables.…”

Section: Introductionmentioning

confidence: 99%

Differentiation of rum and Brazilian artisan cachaça via electrospray ionization mass spectrometry fingerprinting

et al. 2007

View full text Add to dashboard Cite

Rum and cachaça are sugarcane distillates produced on large scales and of similar composition, and their differentiation is currently a subject of commercial dispute and a challenging analytical task. We have investigated the ability of direct-infusion electrospray ionization mass spectrometry in the negative ion mode, i.e. ESI(-)-MS, to distinguish between samples of these distillates. ESI(-)-MS fingerprints were collected for some samples of Brazilian artisan cachaça, aged in two types of wooden casks, i. e. amburana (Amburana cearensis) and jequitibá (Cariniana estrellensis), and of commercial rum. The mass spectra were found to be very distinctive, showing sets of diagnostic ions for each type of sample, i. e. (1) cachaça aged in amburana (m/z 271, 313, 377) and jequitibá (m/z 171, 255, 455) casks; and (2) commercial rum (m/z 89, 97, 179, 255, 283). When applied to the ESI(-)-MS data, principal component analysis and hierarchical cluster analysis split rum and cachaça samples into well-defined groups. Moreover, the two types of cachaça samples aged in wooden casks of amburana or jequitibá were also split into two distinct groups. Direct-infusion ESI(-)-MS can therefore be potentially applied to the rapid, simple, and accurate differentiation of these commercially important sugarcane distillates.

show abstract

Multivariate statistical methods applied to the differentiation of rum brands

Herranz¹,

Serna²,

Barro³

et al. 1990

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Application of the statistical multivariate analysis to the differentiation of whiskies of different brands

Cited by 9 publications

References 10 publications

Multi-method analysis of matured distilled alcoholic beverages for brand identification

Multi-method analysis of matured distilled alcoholic beverages for brand identification

Differentiation of rum and Brazilian artisan cachaça via electrospray ionization mass spectrometry fingerprinting

Multivariate statistical methods applied to the differentiation of rum brands

Contact Info

Product

Resources

About