Gas chromatography carbon isotope ratio mass spectrometry applied to the detection of neutral alcohol in Scotch whisky: an internal reference approach

Christopher N. Rhodes, Karl Heaton, Ian Goodall, Paul A. Brereton*

*Corresponding author for this work

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Ethanol and the volatile congeners of Scotch whisky have been analysed by GC-combustion stable isotope ratio mass spectrometry (GC-C-IRMS). Ethanol, propan-1-ol, 2-methylpropan-1-ol and methylbutan-1-ol (2- and 3-methylbutan-1-ol) have been separated using gas chromatography and their ratios of stable isotopes of carbon (13C/12C) determined by combustion isotope ratio mass spectrometry. The internal isotopic correlations for the ethanol and the congeners from the same sample were determined. A close and reproducible correlation was found for 13C/12C ratios of propan-1-ol and ethanol in authentic whisky samples and is the basis for determining the addition of neutral alcohol to whisky. Initial studies suggest that the method has the ability to detect the addition of neutral alcohol, depending on the cereal source of the whisky and neutral alcohol concerned, without the need for reference to databases. Crown

Original languageEnglish
Pages (from-to)697-701
Number of pages5
JournalFood Chemistry
Volume114
Issue number2
DOIs
Publication statusPublished - 15 May 2009
Externally publishedYes

Keywords

  • Authentication
  • Carbon
  • Stable isotope
  • Whisky

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science
  • Medicine(all)

Fingerprint Dive into the research topics of 'Gas chromatography carbon isotope ratio mass spectrometry applied to the detection of neutral alcohol in Scotch whisky: an internal reference approach'. Together they form a unique fingerprint.

  • Cite this