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

Sujka, Katarzyna, Koczoń, Piotr
European food research & technology 2018 v.244 no.11 pp. 2019-2025
Fourier transform infrared spectroscopy, food research, models, statistical analysis, whisky, Ireland, Scotland, United States
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.