title: Plasma spectrometry for elemental speciation and characterization in beverages.
abstract: A review is presented on recent applications of plasma spectrometric techniques for speciation analysis in beverages. The 3 most common ways of characterizing beverages in addition to elemental speciation are also discussed: total element analysis, isotope ratio, and statistical characterization. To date, most of the elemental characterization in beverages with plasma techniques has been performed in the statistical evaluation of wines and in teas. However, despite the increasing interest in elemental speciation, most of the plasma-based techniques in beverage studies are used for total metal detection and the full capabilities of inductively coupled plasma techniques have yet to be realized.
authors.affiliation: University of Cincinnati, McMicken College of Arts and Sciences, Department of Chemistry, Cincinnati, OH 45221-0172, USA.
authors.forename: Juris
authors.initials: J
authors.lastname: Meija
authors.forename: Sandra
authors.initials: S
authors.lastname: Mounicou
authors.forename: Joseph A
authors.initials: JA
authors.lastname: Caruso
mesh_terms: D001515:Beer / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D004602:Elements; D005638:Fruit / Q000737:chemistry; D013058:Mass Spectrometry; D014920:Wine / Q000032:analysis
chemical_list: D004602:Elements