A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined With Chemometrics in the Detection of Modern Whiskey Fraud

Authors

Mary Deasy, Technological University DublinFollow
Aoife C. Power, Technological University DublinFollow
Sinead Currivan, Technological University DublinFollow
Sive Geoghegan, Technological University Dublin
Daniel Cozzolino, The University of Queensland, AustraliaFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Analytical chemistry

Publication Details

Beverages, 2020, 6,49

Abstract

Food fraud and adulteration is a major concern in terms of economic and public health. Multivariate methods combined with spectroscopic techniques have shown promise as novel an analytical strategy for addressing issues related to food fraud that cannot be solved by the analysis of one variable, particularly in complex matrices such distilled beverages. This review describes and discusses different aspects of whisky production, and recent developments of laboratory, in field and high throughput analysis. In particular, recent applications detailing the use of vibrational spectroscopy techniques combined with data analytical methods used to distinguish between brand and origin of whisky to detect adulteration are presented.

DOI

http://doi.org10.3390/beverages6030049

Recommended Citation

Deasy, M., Power, A.C. & Currivan, S. (2020). A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined With Chemometrics in the Detection of Modern Whiskey Fraud. Beverages, vol 6, no 49. doi:10.3390/beverages6030049