Discrimination of Cognacs and Other Distilled Drinks by Mid-infrared Spectropscopy

Mid-infrared spectroscopy was applied to the analysis and discrimination of Cognacs and other distilled drinks (Armagnacs, whiskies, brandies, bourbons, rums, and counterfeit products). Strong correlations were found between dry extract spectra, polyphenolic dry extract spectra, and the total polyph...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-07, Vol.54 (15), p.5220-5226
Main Authors: Picque, Daniel, Lieben, Pascale, Corrieu, Georges, Cantagrel, Roger, Lablanquie, Odile, Snakkers, Guillaume
Format: Article
Language:English
Subjects:
adulterated products
Alcoholic Beverages - analysis
Alcoholic Beverages - classification
armagnac
Biological and medical sciences
bourbon
Brandies, spirituous liquors
brandy
Cognac
discriminant analysis
distilled spirits
Fermented food industries
Flavonoids - analysis
food analysis
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
infrared spectroscopy
Life Sciences
mid-infrared spectroscopy
Phenols - analysis
Polyphenols
principal component analysis
product authenticity
rum
Spectrophotometry, Infrared - methods
whisky
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Summary:Mid-infrared spectroscopy was applied to the analysis and discrimination of Cognacs and other distilled drinks (Armagnacs, whiskies, brandies, bourbons, rums, and counterfeit products). Strong correlations were found between dry extract spectra, polyphenolic dry extract spectra, and the total polyphenol concentration of samples, notably of Cognacs. Principal component analysis applied to spectral data made it possible to emphasize the importance of dry extract data when a distinction is made between Cognacs and Armagnacs, whiskies, bourbons, and rums, and of polyphenol concentration when Cognacs, brandies, and counterfeit products are separated. Ninety-six percent of samples in the test set were correctly assigned to Cognacs and non-Cognacs by partial least-squares discriminant analysis. Keywords: Cognac; distilled drinks; mid-infrared spectroscopy; authenticity; discriminant analysis
ISSN:0021-8561
1520-5118
DOI:10.1021/jf060465u