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Adulterants in Whiskey: Detection and Identification by Principal Component Analysis
Author(s) -
HEADLEY LISA M.,
HARDY JAMES K.
Publication year - 1992
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.1365-2621.1992.tb14338.x
Subject(s) - principal component analysis , chromatography , chemistry , capillary gas chromatography , identification (biology) , food science , gas chromatography , mathematics , statistics , biology , botany
Model adulterants such as gasoline, phenol, rubber hose, and hair were added to whiskies to prepare adulterated samples. Methylene chloride extracts of these and of the unadulterated whiskies were separated by capillary column GC. Principal Component Analysis was applied to the gas chromatograms, and the resulting scores were used to decide upon product acceptability. Using a series of standards, scores were also the basis for identification of adulterants in rejected samples. In the largest of three data sets, decisions were correct for over 95% of samples, and all adulterated samples were correctly identified.