Detection of counterfeit scotch whisky by H-2 and O-18 stable isotope analysis

W. Meier-Augenstein; H. F. Kemp; S. M. L. Hardie

doi:10.1016/j.foodchem.2012.01.084

Detection of counterfeit scotch whisky by H-2 and O-18 stable isotope analysis

W. Meier-Augenstein, H. F. Kemp, S. M. L. Hardie

Research output: Contribution to journal › Article › peer-review

32 Citations (Scopus)

Abstract

Neat Scottish whiskies and the local source water used for and during whisky production have been analysed for their H-2 and O-18 isotopic composition by High Temperature Conversion-Isotope Ratio Mass Spectrometry (TC/EA-IRMS). With coefficients of determination R-2 for delta H-2 and delta O-18 of 0.71 and 0.88, respectively, measured delta H-2 and delta O-18 values for water used in the production of Scottish whisky were found to be well correlated with the delta H-2 and delta O-18 values observed for the corresponding whiskies. By plotting bulk H-2 against bulk O-18 isotope abundance data of authentic whisky and counterfeit whisky samples it was possible to discriminate between samples of authentic whisky and samples of counterfeit whisky. (C) 2012 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	1070-1074
Number of pages	5
Journal	Food Chemistry
Volume	133
Issue number	3
DOIs	https://doi.org/10.1016/j.foodchem.2012.01.084
Publication status	Published - 2012

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title = "Detection of counterfeit scotch whisky by H-2 and O-18 stable isotope analysis",

abstract = "Neat Scottish whiskies and the local source water used for and during whisky production have been analysed for their H-2 and O-18 isotopic composition by High Temperature Conversion-Isotope Ratio Mass Spectrometry (TC/EA-IRMS). With coefficients of determination R-2 for delta H-2 and delta O-18 of 0.71 and 0.88, respectively, measured delta H-2 and delta O-18 values for water used in the production of Scottish whisky were found to be well correlated with the delta H-2 and delta O-18 values observed for the corresponding whiskies. By plotting bulk H-2 against bulk O-18 isotope abundance data of authentic whisky and counterfeit whisky samples it was possible to discriminate between samples of authentic whisky and samples of counterfeit whisky. (C) 2012 Elsevier Ltd. All rights reserved.",

author = "W. Meier-Augenstein and Kemp, {H. F.} and Hardie, {S. M. L.}",

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T1 - Detection of counterfeit scotch whisky by H-2 and O-18 stable isotope analysis

AU - Meier-Augenstein, W.

AU - Kemp, H. F.

AU - Hardie, S. M. L.

PY - 2012

Y1 - 2012

N2 - Neat Scottish whiskies and the local source water used for and during whisky production have been analysed for their H-2 and O-18 isotopic composition by High Temperature Conversion-Isotope Ratio Mass Spectrometry (TC/EA-IRMS). With coefficients of determination R-2 for delta H-2 and delta O-18 of 0.71 and 0.88, respectively, measured delta H-2 and delta O-18 values for water used in the production of Scottish whisky were found to be well correlated with the delta H-2 and delta O-18 values observed for the corresponding whiskies. By plotting bulk H-2 against bulk O-18 isotope abundance data of authentic whisky and counterfeit whisky samples it was possible to discriminate between samples of authentic whisky and samples of counterfeit whisky. (C) 2012 Elsevier Ltd. All rights reserved.

AB - Neat Scottish whiskies and the local source water used for and during whisky production have been analysed for their H-2 and O-18 isotopic composition by High Temperature Conversion-Isotope Ratio Mass Spectrometry (TC/EA-IRMS). With coefficients of determination R-2 for delta H-2 and delta O-18 of 0.71 and 0.88, respectively, measured delta H-2 and delta O-18 values for water used in the production of Scottish whisky were found to be well correlated with the delta H-2 and delta O-18 values observed for the corresponding whiskies. By plotting bulk H-2 against bulk O-18 isotope abundance data of authentic whisky and counterfeit whisky samples it was possible to discriminate between samples of authentic whisky and samples of counterfeit whisky. (C) 2012 Elsevier Ltd. All rights reserved.

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DO - 10.1016/j.foodchem.2012.01.084

M3 - Article

SN - 0308-8146

VL - 133

SP - 1070

EP - 1074

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -

Detection of counterfeit scotch whisky by H-2 and O-18 stable isotope analysis

Abstract

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