IDENTIFICATION AND CLASSIFICATION OF WHISKEY ALCOHOLIC DRINKS USING MASS SPECTROMETRY AND CHEMOMETRIC TOOLS

Răzvan  PODEA; Monica  CULEA; Ramona  BLEIZIFFER; Sonia  SUVAR; Paula  PODEA

Authors

Răzvan PODEA Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University Cluj-Napoca, Romania. Corresponding author: mpaula@chem.ubbcluj.ro.
Monica CULEA Faculty of Physics, Babeş-Bolyai University, Cluj-Napoca, Romania. Email: mculea@phys.ubbcluj.ro. https://orcid.org/0000-0002-3672-1833
Ramona BLEIZIFFER Faculty of Physics, Babeş-Bolyai University, Cluj-Napoca, Romania. Corresponding author: mpaula@chem.ubbcluj.ro.
Sonia SUVAR Faculty of Physics, Babeş-Bolyai University, Cluj-Napoca, Romania. Corresponding author: mpaula@chem.ubbcluj.ro.
Paula PODEA Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, Cluj-Napoca, Romania. Email: mpaula@chem.ubbcluj.ro. https://orcid.org/0000-0002-9078-1765

Keywords:

whiskey, GC-MS, PCA analysis, spectrum fingerprint

Abstract

Adulteration of alcoholic drinks is often common, due to the products’ high prices and large commercialization. Using Mass Spectrometry and a Multi-Variate Statistical Package soft with PCA analysis application, whiskey from different sources was identified and compared in order to create a successfully method for identification possible adulterants. For PCA analysis the m/z abundance values (obtained from fingerprints mass spectra) were used. The results showed that the complex spectrum is a good chemical fingerprint of whiskey sample, indicating its origin and type and facilitate a good differentiation of different samples. By classification the models obtained for all whiskey samples, a method for adulterants detection was created.

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