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

Katarzyna Sujka,Piotr Koczoń

doi:10.1007/s00217-018-3113-5

Abstract

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.

Highlights

Whisky is the most popular spirit beverage worldwide, produced everywhere in similar way
Fresh spirit is matured for a minimum 3 years in the case of Scottish and Irish whiskies, and 2 years in the case of USA products, before it is bottled as final whisky [1]
The complex, diverse, and specific aromas and flavors of whisky are characteristic for the place

Summary

Introduction

Whisky is the most popular spirit beverage worldwide, produced everywhere in similar way. The number of scientific publications presenting the application of optical spectroscopy in whisky [15,16,17] and other spirit beverages’ [14] authenticity control and monitoring has increased recently. These techniques successfully compete with conventional analytical techniques. 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]. The combination and comparison of Irish, Scotch, and American whiskies have been reported in literature once only [21]

Materials and methods

Results and discussion

Conclusions

Compliance with ethical standards