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.
Bromocresol Purple,(BCP) cast onto an acetate sheet, was used to sense ammonia. This simple layer responded reversibly to a low concentration (15 ppm) of ammonia in the presence of water vapour. The BCP solution was spincoated on an acetate sheet from a solution in dichloromethane. This layer was exposed to nitrogen and NH 3 /H 2 O vapour in quick succession. The colour change occurred from yellow to purple rapidly in the solid state. The λ max for the neutral (acid) form of the BCP was found to be 435 nm and the λ max for the dianion (base form) of the BCP was found to be 610 nm A mechanism previously predicted theoretically was confirmed using FTIR identifying the presence of a peak associated with a carbonyl in the dianion form.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.