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Classification of Whiskies by Principal Component Analysis
Author(s) -
HEADLEY LISA M.,
HARDY JAMES K.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05990.x
Subject(s) - principal component analysis , chromatography , gas chromatography , capillary gas chromatography , dilution , chemistry , contamination , analytical chemistry (journal) , mathematics , statistics , biology , ecology , physics , thermodynamics
Trace components in forty‐eight samples in five whiskey categories were extracted into methylene chloride, concentrated and separated by capillary column gas chromatography. The technique of principal component analysis was applied to the peaks in the resulting gas chromatograms and the samples formed clusters according to category. Further studies showed that variation in sample composition due to dilution, blending, or contamination using a model contaminant could be detected with good sensitivity.