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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.

Plasma Spectrometry for Elemental Speciation and Characterization in Beverages