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Review

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

1
Centre for Research in Engineering Surface Technology (CREST), Technology Gateway of TU Dublin, Dublin, Ireland
2
School of Chemical and Pharmaceutical Sciences, TU Dublin, Dublin, Ireland
3
MiCRA-Biodiagnostics, Technology Gateway of TU Dublin, Dublin, Ireland
4
Centre of Applied Science for Health, TU Dublin, Dublin, Ireland
5
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Queensland 4072, Australia
*
Author to whom correspondence should be addressed.
Received: 3 May 2020 / Revised: 24 July 2020 / Accepted: 28 July 2020 / Published: 3 August 2020
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
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 a novel 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 not only distinguish between brand and origin of whisky but to also detect adulteration are presented. View Full-Text
Keywords: whisky; fraud; chemometrics; spectroscopy whisky; fraud; chemometrics; spectroscopy
MDPI and ACS Style

Power, A.C.; Néill, C.N.; Geoghegan, S.; Currivan, S.; Deasy, M.; Cozzolino, D. A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud. Beverages 2020, 6, 49. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030049

AMA Style

Power AC, Néill CN, Geoghegan S, Currivan S, Deasy M, Cozzolino D. A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud. Beverages. 2020; 6(3):49. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030049

Chicago/Turabian Style

Power, Aoife C., Caoimhe N. Néill, Sive Geoghegan, Sinéad Currivan, Mary Deasy, and Daniel Cozzolino. 2020. "A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud" Beverages 6, no. 3: 49. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030049

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