title: Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki.
abstract: Consumption of traditional aniseed alcoholic beverage, raki, adulterated with methanol results in deaths, therefore, its detection is an important issue. In this study, mid-infrared spectra of pure and methanol adulterated (0.5-10% (vol/vol)) raki samples were collected with an attenuated total reflectance attachment of a Fourier-transform infrared spectrometer. Principal component analysis was used to discriminate pure and adulterated raki samples, then, a partial least square model was constructed to determine the adulterant methanol content in raki using mid-IR spectral data. A minimum threshold level of 0.5% methanol in raki samples was successfully detected. A good prediction model for determination of methanol adulteration ratio in raki samples was also constructed (R(2)=0.98 and RPD=8.35).
authors.affiliation: Izmir Institute of Technology, Department of Food Engineering, Urla, Izmir, Turkey.
authors.forename: Dila
authors.initials: D
authors.lastname: Yucesoy
authors.forename: Banu
authors.initials: B
authors.lastname: Ozen
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D016002:Discriminant Analysis; D005506:Food Contamination / Q000032:analysis*; D000432:Methanol / Q000032:analysis*; D025341:Principal Component Analysis; D017550:Spectroscopy, Fourier Transform Infrared; D013649:Taste; D014421:Turkey
chemical_list: D000432:Methanol