Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

Fraser, Sarah; Francis, Mathew

doi:10.1002/jib.633

Cited by 5 publications

(2 citation statements)

References 86 publications

(96 reference statements)

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“…In contrast, Chetrariu and Dabija (2021) reported that an ultrasound-assisted method could increase the DPPH of the samples. It was also reported that DPPH has a positive trend with the duration of alcoholic beverage maturation (Fraser & Francis, 2021). Therefore, it can be assumed that the amount of oak chips used in the process has a significant effect on the DPPH value of the sample.…”

Section: Dpph Assay Scavenging Activitymentioning

confidence: 98%

Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound

Gavahian

Ratchaneesiripap

Lin

2022

J Food Process Engineering

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This research proposed using power ultrasound to produce a phenolic-rich rice spirit from oak chips. Independent parameters were ultrasound power (0, 275, and 550 W), oak-spirit ratio (1.00:1.25, 1.00:2.50, and 1.00:5.00), and time (1 h to 14 days). Dependent factors were color parameters (L*, a*, b*, C*, and ΔE), pH, alcohol content, total acidity (TA), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) value, total energy consumption, and specific energy consumption (SEC). Furthermore, oak chips were analyzed using a scanning electron microscopy (SEM) to elaborate on the extraction mechanism. Results showed that ultrasound enhanced ΔE, C*, TPC, and DPPH. TA ranged between 0.008% and 0.014% and was not affected by sonication. Alcohol content and pH decreased by increasing the sonication time. Also, increasing ultrasound power and time, as well as the oak-spirit ratio, enhanced the phenolic content. The greatest TPC was 138.95 ± 2.21 mg gallic acid equivalent per L which was achieved at 550 W/136 min/oakspirit ratio of 1.0:2.5. Besides, ultrasound saved more than 99% of processing time.Moreover, decreasing the oak-spirit ratio and increasing input power increased the SEC. SEM revealed that the sonication power significantly affected the surface of oak chips, and 550 W treatment caused the highest damage to the oaks, converting the surface from smooth to cracked porous. This study provided a scalable platform for an innovative product enriched with antioxidants and phenolic compounds. Practical ApplicationUltrasound treatment yielded a potentially health-promoting rice spirit from oak chips, and essential information regarding the effects of processing parameters on product quality parameters and energy consumption was revealed. For example, it was found that alcohol content and pH values decreased by increasing sonication time. On the other hand, increasing sonication power, time, and the oak-spirit ratio increased phenolics. Sonication saved more than 99% of processing time and altered the oak surface. Besides, specific energy consumption increased by decreasing oakspirit ratios and increasing input power. This study was performed in collaboration with a winery in Taiwan, and the technology was transferred and implemented in the industry.

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Section: Dpph Assay Scavenging Activitymentioning

confidence: 98%

Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound

Gavahian

Ratchaneesiripap

Lin

2022

J Food Process Engineering

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“…However, research methods and industry protocols need to be well-defined. Moreover, another study characterized 26 Scotch whisky samples by composition and age using UV-VIS spectroscopy, low-powered ultrasound, and spectrophotometry through a DPPH (2,2-diphenyl-1-picryl-hydrazxyl-hydrate) assay for antioxidant availability (Fraser & Francis, 2021). The techniques differentiated between the traditionally and alternatively aged samples, and the antioxidant availability of the Scotch whisky showed a positive trend with the duration of maturation.…”

Section: Uv-vis Spectroscopymentioning

confidence: 99%

Recent advances in whiskey analysis for authentication, discrimination, and quality control

Okolo,

Kilcawley,

O'Connor

2023

Comp Rev Food Sci Food Safe

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In order to safeguard authentic whiskey products from fraudulent or counterfeit practices, high throughput solutions that provide robust, rapid, and reliable solutions are required. The implementation of some analytical strategies is quite challenging or costly in routine analysis. Qualitative screening of whiskey products has been explored, but due to the nonspecificity of the chemical compounds, a more quantitative confirmatory technique is required to validate the result of the whiskey analysis. Hence, combining analytical and chemometric methods has been fundamental in whiskey sample differentiation and classification. A comprehensive update on the most relevant and current analytical techniques, including spectroscopic, chromatographic, and novel technologies employed within the last 5 years in whiskey analysis for authentication, discrimination, and quality control, are presented. Furthermore, the technical challenges in employing these analytical techniques, future trends, and perspectives are emphasized.

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Corrigendum

2021

J. Inst. Brew.

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Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

Cited by 5 publications

References 86 publications

Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound

Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound

Recent advances in whiskey analysis for authentication, discrimination, and quality control

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