Screening method for identification of adulterate and fake tequilas by using UV–VIS spectroscopy and chemometrics

Contreras, Victor; Barbosa-Garcı́a, Oracio; Pichardo‐Molina, J. L.; Ramos‐Ortíz, Gabriel; Maldonado, José Luis; Menéses-Nava, M. A.; Ornelas‐Soto, Nancy; López-de-Alba, Pedro Luı́s

doi:10.1016/j.foodres.2010.09.001

Cited by 53 publications

(30 citation statements)

References 18 publications

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“…These techniques are based on the assumption that similar samples will be plotted closer together in multidimensional space than dissimilar samples [8–10]. …”

Section: Introductionmentioning

confidence: 99%

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Chemometric Characterization of Alembic and Industrial Sugar Cane Spirits from Cape Verde and Ceará, Brazil

Pereira

Vidal

Lima

et al. 2012

International Journal of Analytical Chemistry

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Sugar cane spirits are some of the most popular alcoholic beverages consumed in Cape Verde. The sugar cane spirit industry in Cape Verde is based mainly on archaic practices that operate without supervision and without efficient control of the production process. The objective of this work was to evaluate samples of industrial and alembic sugar cane spirits from Cape Verde and Ceará, Brazil using principal component analysis. Thirty-two samples of spirits were analyzed, twenty from regions of the islands of Cape Verde and twelve from Ceará, Brazil. Of the samples obtained from Ceará, Brazil seven are alembic and five are industrial spirits. The components analyzed in these studies included the following: volatile organic compounds (n-propanol, isobutanol, isoamylic, higher alcohols, alcoholic grade, acetaldehyde, acetic acid, acetate); copper; and sulfates.

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“…These techniques are based on the assumption that similar samples will be plotted closer together in multidimensional space than dissimilar samples [8–10]. …”

Section: Introductionmentioning

confidence: 99%

“…Principal component analysis was originally described by Pearson in 1901 and was subsequently applied by Hotelling in various scientific areas [8–10]. …”

Section: Introductionmentioning

confidence: 99%

Chemometric Characterization of Alembic and Industrial Sugar Cane Spirits from Cape Verde and Ceará, Brazil

Pereira

Vidal

Lima

et al. 2012

International Journal of Analytical Chemistry

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“…Therefore, adulteration and authentication of tequilas is possible to be recognized though a simple method. These results were made through the UV-Vis absorption spectroscopy and validate through HPLC (Contreras et al, 2010;Munoz Munoz et al, 2010).…”

Section: Fluorescence and Uv-vis Spectroscopymentioning

confidence: 78%

“…The production of fakes is a worldwide problem that includes food products. Some examples can be found on olive oils, honeys and alcoholic beverages such as table wines and spirits (Contreras et al, 2010;Gallardo et al, 2009;Marcos et al, 2002;Zhang et al, 2001;Zhu et al, 2010). Therefore, food authentication concerns both authorities and food processors to avoid the unfair competition from counterfeiters who exploited the economic advantage by producing and selling fake food products.…”

Section: Introductionmentioning

confidence: 99%

Procedures of Food Quality Control: Analysis Methods, Sampling and Sample Pretreatment

Ornelas‐Soto¹,

Barbosa-Garcı́a²,

López-de-Alba³

2011

Quality Control of Herbal Medicines and Related Areas

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“…140 The identification of adulterated and fake tequilas and correct discrimination between categories (100% blue agave and mixed) and types (white, rested and aged) can be accomplished using UV-visible spectroscopy and chemometrics. 141 Whiskey brand authenticity is usually established by determining the profile of volatile organic compounds by GC analysis. 142 However, whiskey adulteration is becoming more sophisticated and sometimes counterfeit samples display similar volatile organic compound profiles.…”

Section: Alcoholic Beveragesmentioning

confidence: 99%

Modern analytical methods for the detection of food fraud and adulteration by food category

et al. 2017

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This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry.

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Screening method for identification of adulterate and fake tequilas by using UV–VIS spectroscopy and chemometrics

Cited by 53 publications

References 18 publications

Chemometric Characterization of Alembic and Industrial Sugar Cane Spirits from Cape Verde and Ceará, Brazil

Chemometric Characterization of Alembic and Industrial Sugar Cane Spirits from Cape Verde and Ceará, Brazil

Procedures of Food Quality Control: Analysis Methods, Sampling and Sample Pretreatment

Modern analytical methods for the detection of food fraud and adulteration by food category

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