Differentiation Between Spirits According to Their Botanical Origin

Wiśniewska, Paulina; Śliwińska, Magdalena; Dymerski, Tomasz; Wardencki, Waldemar; Namieśnik, Jacek

doi:10.1007/s12161-015-0280-x

Cited by 22 publications

(15 citation statements)

References 6 publications

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“…It was explained by the minor differences in the aroma profiles of commercial products confirmed by HS-SPME/GC × GC-TOFMS analysis. The results of both studies (Wiśniewska et al 2016;Śliwińska et al 2016a) confirmed the usefulness of e-nose based on ultra-fast GC for quick confirmation of the authenticity of agricultural distillates and a Polish traditional product named nalewka.…”

Section: Alcoholic Beveragesmentioning

confidence: 53%

“…An e-nose based on the ultra-fast GC was used in the study of Wiśniewska et al (2016) for differentiation of agricultural distillates (from rye, triticale, wheat, and maize) according to their botanical origin. Agricultural distillates are used for the production of spirit beverages.…”

Section: Alcoholic Beveragesmentioning

confidence: 99%

“…They require also better analytical skills to interpret chromatographic data (Müller von Blumencron et al 2015). Ultra-fast GC-based enoses have been used for authenticity confirmation of some alcoholic beverages (Antoce and Namolosanu 2011;Peng et al 2015;Śliwińska et al 2016a;Wiśniewska et al 2016).…”

Section: Sensor-and Ms-based E-noses Used For Food Authenticity Confimentioning

confidence: 99%

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Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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Counterfeiting of food is recently one of the risks relevant for producers, distributors, retailers, consumers, and national governments from economic (price), health (allergens), and religious reasons. Flavour of several food products is one of the key attributes of their quality and authenticity. In the case of some foods, the aroma of a product is specific enough to discriminate an original product from its fraud or adulterated counterpart. Electronic nose (e-nose) is a rapid and powerful technique, which requires no special sample preparation to determine the aroma of a product. In the present review, the applications of different e-noses and chemometrics for determination of food authenticity including adulteration and confirmation of origin are discussed. E-noses of various configurations are a very promising tool for testing the authenticity of food products.

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Section: Alcoholic Beveragesmentioning

confidence: 53%

Section: Alcoholic Beveragesmentioning

confidence: 99%

Section: Sensor-and Ms-based E-noses Used For Food Authenticity Confimentioning

confidence: 99%

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Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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“…SQC is a quick and easy statistical evaluation of the occurrence of sample differences in a given group of samples. Based on the results of the SQC analysis, sample elimination may be performed if it is significantly different from the other samples from the given group [28]. For this reason, it is used to control the quality of products on production lines or to control the entire process.…”

Section: Resultsmentioning

confidence: 99%

Rapid assessment of the authenticity of limequat fruit using the electronic nose and gas chromatography coupled with mass spectrometry

et al. 2018

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Citrus fruits are very popular food products. There are many species and varieties of them. There are also documented cases of some citrus fruits causing a severe allergic reaction. Some species of the citrus fruits, especially hybrid ones show a reduced allergenic effect due to the lack of seeds. There is a need for rapid methods for evaluation of citrus’ botanical origin. During research, the headspace of three citrus fruits Citrus Aurantifolia, Citrus japonica, and Citrus × floridana was analysed using electronic nose based on ultrafast gas chromatography and gas chromatography with mass spectrometry. In the paper, two approaches were compared. The usefulness of an electronic nose to control the quality of hybrids was demonstrated. The results obtained during ultrafast gas chromatography analyses were subjected to statistical analysis. Four chemometric methods namely: principal component analysis (PCA), discriminant function analysis (DFA), soft independent modeling of class analogies (SIMCA), statistical quality control (SQC) were used to distinguish between limequat and its parent fruits. Electronic nose combined with chemometrics is a novel analytical tool for hybrid fruits’ classification due to their botanical origin. It can supplement established techniques by providing results in a short time and at a low cost.Graphical abstract

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“…This type of electronic nose was used for the study presented in this paper. In literature can be found an information about application of this equipment for comparison of aroma profiles of whiskey originating from different distilleries (Kundu et al 2006), differentiation of grape wine varied of age and brand (Yang et al 2012), comparison and discrimination of aroma profiles of Chinese liqueurs (Peng et al 2015;Xiao et al 2014), and discrimination spirits according botanical origin (Wiśniewska et al 2015b). There is minor information about the application of electronic nose based on fast GC for the analysis of homemade nalewka and commercial liqueurs made from cherries.…”

Section: Introductionmentioning

confidence: 99%

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

et al. 2016

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The possibility of application of electronic nose based on fast GC for differentiation of three types of cherry liqueurs, namely Polish homemade liqueurs called nalewka, commercially available liqueurs labeled as nalewka, and commercial liqueurs, was investigated. This device was equipped with two parallel connected columns with different stationary phases coupled to two ultrasensitive flame ionization detectors (μ-FIDs). Four data analysis methods were used, namely principal component analysis (PCA), discriminant function analysis (DFA), soft independent modeling of class analogies (SIMCA), and statistical quality control (SQC). Application of electronic nose based on fast GC system allows identification of volatile organic compounds and compare aroma profiles of all three types of cherry liqueurs. Only DFA allows for full discrimination of all groups of samples. Application of PCA, SIMCA, and SQC analysis allows only for the differentiation of homemade and commercial liqueurs, but not for separation between two groups of commercial liqueurs. The electronic nose based on fast GC provides a possibility of effective and rapid aroma profile comparison (the total time of analysis is 93 s) of selected alcohols. In addition, the identification and tentative semiqualitative comparison of the amount of selected compounds of the volatile fraction of these beverages using the HS-SPME/GC×GC-TOFMS technique were done. This work presents the proposal of protection of this traditional product through elaborated methodology and rapid authentication assessment of Polish nalewka made from cherries.

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Differentiation Between Spirits According to Their Botanical Origin

Cited by 22 publications

References 6 publications

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

Rapid assessment of the authenticity of limequat fruit using the electronic nose and gas chromatography coupled with mass spectrometry

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

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