A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud
Aoife C. Power,
Caoimhe Ní Néill,
Sive Geoghegan,
Sinéad Currivan,
Mary Deasy,
Daniel Cozzolino
Affiliations
Aoife C. Power
Centre for Research in Engineering Surface Technology (CREST), Technology Gateway of TU Dublin, Dublin, Ireland
Caoimhe Ní Néill
School of Chemical and Pharmaceutical Sciences, TU Dublin, Dublin, Ireland
Sive Geoghegan
MiCRA-Biodiagnostics, Technology Gateway of TU Dublin, Dublin, Ireland
Sinéad Currivan
Centre for Research in Engineering Surface Technology (CREST), Technology Gateway of TU Dublin, Dublin, Ireland
Mary Deasy
MiCRA-Biodiagnostics, Technology Gateway of TU Dublin, Dublin, Ireland
Daniel Cozzolino
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Queensland 4072, Australia
Food fraud and adulteration is a major concern in terms of economic and public health. Multivariate methods combined with spectroscopic techniques have shown promise as a novel analytical strategy for addressing issues related to food fraud that cannot be solved by the analysis of one variable, particularly in complex matrices such distilled beverages. This review describes and discusses different aspects of whisky production, and recent developments of laboratory, in field and high throughput analysis. In particular, recent applications detailing the use of vibrational spectroscopy techniques combined with data analytical methods used to not only distinguish between brand and origin of whisky but to also detect adulteration are presented.
