Characterization and Classification of Distilled Drinks Using Total Luminescence and Synchronous Fluorescence Spectroscopy
Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
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Abstract: This study shows that brandy, whisky, slivovice, and juniper drink can be discriminated using differences in their synchronous fluorescence spectra. Although differentiation between samples was possible by visual inspection of the spectra, it was accomplished by multivariate data analysis method more easy. Comparison of the results obtained from multivariate data analysis indicated that better classification was obtained from synchronous fluorescence spectra than from the excitation/emission fluorescence spectra. Fluorescence spectroscopy offers a promising approach for the characterisation of distillates as neither sample preparation nor special qualification of the personnel are required, and data acquisition and analysis are relatively simple.
Keywords: brandy, fluorescence, juniper drink, slivovice, whisky
Full paper in Portable Document Format: acs_0023.pdf
Acta Chimica Slovaca, Vol. 1, No. 1, 2008, pp. 265—275