Sensory and Spectral Characteristics of Selected Freeze-Dried Spirit Beverages

Sujka, Katarzyna; Koczoń, P.; Górska, Agata; Wirkowska, M.; Reder, Magdalena

doi:10.15193/zntj/2013/89/184-198

Cited by 2 publications

(2 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Intensities and wavenumbers of characteristic bands present in spectrum correlate with qualitative and quantitative composition of analyzed substances. Such correlation was used in our previous papers to discriminate vodkas produced form different raw materials [18] and distinguish selected spirit beverages [19,20]. In the current paper, the aim was to use IR spectral data accompanied by discriminant analysis to classify different whiskies according to their trademark, origin, and age, by constructing and validating robust statistical models.…”

Section: Introductionmentioning

confidence: 99%

The application of FT-IR spectroscopy in discrimination of differently originated and aged whisky

Sujka

Koczoń

2018

Eur Food Res Technol

Self Cite

View full text Add to dashboard Cite

The rapid, simple, and non-destructive analytical procedure for discrimination and authentication of whiskies originating from Scotland, Ireland and USA due to their origin as well as time of maturation (two, three, six and twelve years) is presented. Combination of data from infrared spectroscopy with statistical analysis was used to construct eight discriminant models. Models obtained allowed to distinguish Scottish, Irish, and American whiskies and 2 and 3 years old beverages from 6 and 12 years old whiskies. Results show that 100% of samples were correctly classified in models discriminating American and Scottish whiskies or 2-year-old and 6-year-old American whiskies. American whiskies were classified correctly in all models which may suggest its considerable chemical difference compared to whisky produced in Scotland or Ireland. Constructed in current paper discriminant models can be used to identify unknown samples of whisky in terms of origin or age.

show abstract

Section: Introductionmentioning

confidence: 99%

The application of FT-IR spectroscopy in discrimination of differently originated and aged whisky

Sujka

Koczoń

2018

Eur Food Res Technol

Self Cite

View full text Add to dashboard Cite

show abstract

“…If less volatile ingredients are determined, such as coumarin, it is also possible to use the HPLC technique [ 19 ]. Quality and authenticity assessments are also conducted for these matrices using infrared spectroscopy [ 20 – 22 ], optical spectroscopy [ 23 ], and sensory analysis [ 24 – 26 ] and the use of the electronic nose based on sensors [ 27 ]. None of these methods allows the simultaneous investigation of the matrix and quick differentiation of samples.…”

Section: Introductionmentioning

confidence: 99%

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

Wiśniewska

Śliwińska

Namieśnik

et al. 2016

Journal of Analytical Methods in Chemistry

View full text Add to dashboard Cite

Spirit beverages are a diverse group of foodstuffs. They are very often counterfeited which cause the appearance of low quality products or wrongly labelled products on the market. It is important to find a proper quality control and botanical origin method enabling the same time preliminary check of the composition of investigated samples, which was the main goal of this work. For this purpose, the usefulness of electronic nose based on ultra-fast gas chromatography (fast GC e-nose) was verified. A set of 24 samples of raw spirits, 33 samples of vodkas, and 8 samples of whisky were analysed by fast GC e-nose. Four data analysis methods were used. The PCA was applied for the visualization of dataset, observation of the variation inside groups of samples, and selection of variables for the other three statistical methods. The SQC method was utilized to compare the quality of the samples. Both the DFA and SIMCA data analysis methods were used for discrimination of vodka, whisky, and spirits samples. The fast GC e-nose combined with four statistical methods can be used for rapid discrimination of raw spirits, vodkas, and whisky and in the same for preliminary determination of the composition of investigated samples.

show abstract

Sensory and Spectral Characteristics of Selected Freeze-Dried Spirit Beverages

Cited by 2 publications

References 6 publications

The application of FT-IR spectroscopy in discrimination of differently originated and aged whisky

The application of FT-IR spectroscopy in discrimination of differently originated and aged whisky

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

Contact Info

Product

Resources

About