Comparison of quantitative NMR and IRMS for the authentication of ‘Polish Vodka’

Abstract

Applied techniques are a valuable tool in the fight against counterfeiting of products. © 2018 Society of Chemical Industry.

Can Volatiles Fingerprints be an Alternative to Isotope Ratio Mass Spectrometry in the Botanical Origin Determination of Spirits?

“…Other agricultural products, such as potatoes, wheat, corn, and other cereals, are also used for the production of vodka. However, spirits made from corn are relatively cheaper than those made from rye and can be used to produce vodka with other botanical ingredients, providing false statements on the label and deceiving customers. , On another hand, those enterprises that purchase raw spirits from small distillers and rectify them to get ethanol to produce vodkas are also threatened by the misdeclaration of the authenticity of products from the small distillers. , The problem of the spirit’s authenticity is not restricted only to the spirit used for vodka production. The problem of declaration of botanical origin appears also for tequila, where the spirit from agave must be distinguished from that of sugarcane .…”

“…However, spirits made from corn are relatively cheaper than those made from rye and can be used to produce vodka with other botanical ingredients, providing false statements on the label and deceiving customers. 4,5 On another hand, those enterprises that purchase raw spirits from small distillers and rectify them to get ethanol to produce vodkas are also threatened by the misdeclaration of the authenticity of products from the small distillers. 5,6 The problem of the spirit's authenticity is not restricted only to the spirit used for vodka production.…”

Assessment of the Authenticity of Whisky Samples Based on the Multi-Elemental and Multivariate Analysis

“…The isotope ratios mostly investigated in food authentication are 2 H/ 1 H, 13 C/ 12 C, 15 N/ 14 N, 18 O/ 16 O, 34 S/ 32 S, 84 Sr/ 86 Sr, 87 Sr/ 86 Sr, 88 Sr/ 86 Sr 206 Pb/ 204 Pb, 207 Pb/ 204 Pb and 208 Pb/ 204 Pb [ 44 , 45 ]. Literature reports indicate that techniques based on the measurement of isotope ratios are most often used for authentication of cheeses [ 46 ], sweet cherries [ 47 ], lentils [ 48 ] bell pepper [ 49 ], wheat [ 50 ], wine [ 51 , 52 ] and vodka [ 53 ].…”

Nuclear Magnetic Resonance Metabolomics with Double Pulsed-Field-Gradient Echo and Automatized Solvent Suppression Spectroscopy for Multivariate Data Matrix Applied in Novel Wine and Juice Discriminant Analysis

“…It has identified possible counterfeit products by monitoring the presence of specific metabolites within a sample [ 2 ]. This technique has also identified possible adulterations in coffee [ 3 , 4 ], tea bags for herbal infusions [ 5 , 6 , 7 , 8 ], vodka [ 9 , 10 ], milk and dairy products [ 11 , 12 , 13 ], honey [ 9 , 14 , 15 ], beer [ 9 , 16 ], oil [ 7 , 17 , 18 ], wine [ 2 , 19 , 20 , 21 , 22 ], juice [ 2 , 23 , 24 ]; vinegar [ 2 , 9 , 25 ], tequila [ 9 , 25 , 26 ], rum [ 9 ], and whiskey [ 9 ], amongst others. Spectroscopic and spectrometric techniques combined, in some cases, with chromatographic methods are useful to assure the food quality to avoid adulterations and fraud and determine the geographical origin of the constituent ingredients, because consumers consider this data as one of the principal quality indicators [ 27 ].…”