title: Chemical composition analysis and authentication of whisky.
abstract: Whisky (whiskey) is one of the most popular spirit-based drinks made from malted or saccharified grains, which should mature for at least 3 years in wooden barrels. High popularity of products usually causes a potential risk of adulteration. Thus authenticity assessment is one of the key elements of food product marketing. Authentication of whisky is based on comparing the composition of this alcohol with other spirit drinks. The present review summarizes all information about the comparison of whisky and other alcoholic beverages, the identification of type of whisky or the assessment of its quality and finally the authentication of whisky. The article also presents the various techniques used for analyzing whisky, such as gas and liquid chromatography with different types of detectors (FID, AED, UV-Vis), electronic nose, atomic absorption spectroscopy and mass spectrometry. In some cases the application of chemometric methods is also described, namely PCA, DFA, LDA, ANOVA, SIMCA, PNN, k-NN and CA, as well as preparation techniques such SPME or SPE.
authors.affiliation: Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Street, PL-80-233, Gdańsk, Poland.
authors.forename: Paulina
authors.initials: P
authors.lastname: Wiśniewska
authors.affiliation: Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Street, PL-80-233, Gdańsk, Poland.
authors.forename: Tomasz
authors.initials: T
authors.lastname: Dymerski
authors.affiliation: Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Street, PL-80-233, Gdańsk, Poland.
authors.forename: Waldemar
authors.initials: W
authors.lastname: Wardencki
authors.affiliation: Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Street, PL-80-233, Gdańsk, Poland.
authors.forename: Jacek
authors.initials: J
authors.lastname: Namieśnik
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D062609:Electronic Nose; D000431:Ethanol / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D005515:Food Labeling; D006801:Humans
chemical_list: D000431:Ethanol
keywords: authentication; chromatography; e-nose; food analysis; whisky