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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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| Published in: | Journal of agricultural and food chemistry 2006-07, Vol.54 (15), p.5220-5226 |
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| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-a439t-259bfc4e871db9c64d6a2100c7658f0f729ebb21c69a9afe73c7f7166502d9023 |
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| cites | cdi_FETCH-LOGICAL-a439t-259bfc4e871db9c64d6a2100c7658f0f729ebb21c69a9afe73c7f7166502d9023 |
| container_end_page | 5226 |
| container_issue | 15 |
| container_start_page | 5220 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 54 |
| creator | Picque, Daniel Lieben, Pascale Corrieu, Georges Cantagrel, Roger Lablanquie, Odile Snakkers, Guillaume |
| description | 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 |
| doi_str_mv | 10.1021/jf060465u |
| format | article |
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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</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf060465u</identifier><identifier>PMID: 16848497</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>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</subject><ispartof>Journal of agricultural and food chemistry, 2006-07, Vol.54 (15), p.5220-5226</ispartof><rights>Copyright © 2006 American Chemical Society</rights><rights>2006 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a439t-259bfc4e871db9c64d6a2100c7658f0f729ebb21c69a9afe73c7f7166502d9023</citedby><cites>FETCH-LOGICAL-a439t-259bfc4e871db9c64d6a2100c7658f0f729ebb21c69a9afe73c7f7166502d9023</cites><orcidid>0000-0002-7450-0230</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17972145$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16848497$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02660149$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Picque, Daniel</creatorcontrib><creatorcontrib>Lieben, Pascale</creatorcontrib><creatorcontrib>Corrieu, Georges</creatorcontrib><creatorcontrib>Cantagrel, Roger</creatorcontrib><creatorcontrib>Lablanquie, Odile</creatorcontrib><creatorcontrib>Snakkers, Guillaume</creatorcontrib><title>Discrimination of Cognacs and Other Distilled Drinks by Mid-infrared Spectropscopy</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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</description><subject>adulterated products</subject><subject>Alcoholic Beverages - analysis</subject><subject>Alcoholic Beverages - classification</subject><subject>armagnac</subject><subject>Biological and medical sciences</subject><subject>bourbon</subject><subject>Brandies, spirituous liquors</subject><subject>brandy</subject><subject>Cognac</subject><subject>discriminant analysis</subject><subject>distilled spirits</subject><subject>Fermented food industries</subject><subject>Flavonoids - analysis</subject><subject>food analysis</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>infrared spectroscopy</subject><subject>Life Sciences</subject><subject>mid-infrared spectroscopy</subject><subject>Phenols - analysis</subject><subject>Polyphenols</subject><subject>principal component analysis</subject><subject>product authenticity</subject><subject>rum</subject><subject>Spectrophotometry, Infrared - methods</subject><subject>whisky</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNptkc1u1DAURi1ERaeFBS8A2YDUReDa8U-8rKbQUgaKmHZtOY7depqJg51UzNvjakYzG1aW7j36rO9chN5i-ISB4M8rBxwoZ9MLNMOMQMkwrl-iGeRlWTOOj9FJSisAqJmAV-gY85rWVIoZ-n3hk4l-7Xs9-tAXwRXzcN9rkwrdt8XN-GBjkZnRd51ti4vo-8dUNJvih29L37uoYx4vB2vGGIZkwrB5jY6c7pJ9s3tP0d3XL7fzq3Jxc_ltfr4oNa3kWBImG2eorQVuG2k4bbkmGMAIzmoHThBpm4Zgw6WW2llRGeEE5pwBaSWQ6hSdbXMfdKeG3EHHjQraq6vzhXqeAeEcMJVPOLMft-wQw5_JplGtc2_bdbq3YUqK15wKysQh1MSQUrRun4xBPctWe9mZfbcLnZq1bQ_kzm4GPuwAnYzusqze-HTghBQEU5a5cstlz_bvfq_jo-KiEkzd_loqUS2_X9OfRC0y_37LOx2Uvo85825JAFeAIZvh8vBzPqRahSn2-RL_qfAPMXupiw</recordid><startdate>20060726</startdate><enddate>20060726</enddate><creator>Picque, Daniel</creator><creator>Lieben, Pascale</creator><creator>Corrieu, Georges</creator><creator>Cantagrel, Roger</creator><creator>Lablanquie, Odile</creator><creator>Snakkers, Guillaume</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-7450-0230</orcidid></search><sort><creationdate>20060726</creationdate><title>Discrimination of Cognacs and Other Distilled Drinks by Mid-infrared Spectropscopy</title><author>Picque, Daniel ; Lieben, Pascale ; Corrieu, Georges ; Cantagrel, Roger ; Lablanquie, Odile ; Snakkers, Guillaume</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a439t-259bfc4e871db9c64d6a2100c7658f0f729ebb21c69a9afe73c7f7166502d9023</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>adulterated products</topic><topic>Alcoholic Beverages - analysis</topic><topic>Alcoholic Beverages - classification</topic><topic>armagnac</topic><topic>Biological and medical sciences</topic><topic>bourbon</topic><topic>Brandies, spirituous liquors</topic><topic>brandy</topic><topic>Cognac</topic><topic>discriminant analysis</topic><topic>distilled spirits</topic><topic>Fermented food industries</topic><topic>Flavonoids - analysis</topic><topic>food analysis</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>infrared spectroscopy</topic><topic>Life Sciences</topic><topic>mid-infrared spectroscopy</topic><topic>Phenols - analysis</topic><topic>Polyphenols</topic><topic>principal component analysis</topic><topic>product authenticity</topic><topic>rum</topic><topic>Spectrophotometry, Infrared - methods</topic><topic>whisky</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Picque, Daniel</creatorcontrib><creatorcontrib>Lieben, Pascale</creatorcontrib><creatorcontrib>Corrieu, Georges</creatorcontrib><creatorcontrib>Cantagrel, Roger</creatorcontrib><creatorcontrib>Lablanquie, Odile</creatorcontrib><creatorcontrib>Snakkers, Guillaume</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Picque, Daniel</au><au>Lieben, Pascale</au><au>Corrieu, Georges</au><au>Cantagrel, Roger</au><au>Lablanquie, Odile</au><au>Snakkers, Guillaume</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Discrimination of Cognacs and Other Distilled Drinks by Mid-infrared Spectropscopy</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2006-07-26</date><risdate>2006</risdate><volume>54</volume><issue>15</issue><spage>5220</spage><epage>5226</epage><pages>5220-5226</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>16848497</pmid><doi>10.1021/jf060465u</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-7450-0230</orcidid></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2006-07, Vol.54 (15), p.5220-5226 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | Access via American Chemical Society |
| 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 |
| title | Discrimination of Cognacs and Other Distilled Drinks by Mid-infrared Spectropscopy |
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