Near-infrared spectroscopy (NIRS) is a fast and non-destructive analytical method.
Associated with chemometrics, it becomes a powerful tool for the pharmaceutical industry …

Whiskey's complex and diverse flavor stems from a range of reactions that create congeners
that are primarily dependent upon the cereal source/mash bill and each stage of the …

The impact of barley variety and its geographical growth location (environment) on the
flavour of new make spirit was investigated to determine if “terroir” can be applied in the …

Whisky (whiskey) is one of the most popular spirit‐based drinks made from malted or
saccharified grains, which should mature for at least 3 years in wooden barrels. High …

Food fraud and adulteration is a major concern in terms of economic and public health.
Multivariate methods combined with spectroscopic techniques have shown promise as a …

The application of solid-phase microextraction and gas chromatography–mass spectrometry
to the detection of flavour volatiles present in Irish and Scottish whiskeys was investigated. A …

Authentic samples of whisky produced in Scotland and USA and counterfeit whisky samples
commercialized in Brazil have been directly submitted to electrospray ionization mass …

The application of supervised pattern recognition methodology is becoming important within
chemistry. The aim of the study is to compare classification method accuracies by the use of …

Chemometrics is the application of statistical and mathematical methods to analytical data to
permit maximum collection and extraction of useful information. The utility of chemometric …

The differentiation between cachaça and rum using analytical data referred to alcohols
(methanol, propanol, isobutanol, and isopentanol), acetaldehyde, ethyl acetate, organic …