Recent advances in whiskey analysis for authentication, discrimination, and quality control

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-10-12 DOI:10.1111/1541-4337.13249

Chioke A. Okolo, Kieran N. Kilcawley, Christine O'Connor

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Abstract

In order to safeguard authentic whiskey products from fraudulent or counterfeit practices, high throughput solutions that provide robust, rapid, and reliable solutions are required. The implementation of some analytical strategies is quite challenging or costly in routine analysis. Qualitative screening of whiskey products has been explored, but due to the nonspecificity of the chemical compounds, a more quantitative confirmatory technique is required to validate the result of the whiskey analysis. Hence, combining analytical and chemometric methods has been fundamental in whiskey sample differentiation and classification. A comprehensive update on the most relevant and current analytical techniques, including spectroscopic, chromatographic, and novel technologies employed within the last 5 years in whiskey analysis for authentication, discrimination, and quality control, are presented. Furthermore, the technical challenges in employing these analytical techniques, future trends, and perspectives are emphasized.

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威士忌酒鉴定、鉴别和质量控制分析的最新进展

为了保护正宗的威士忌产品免受欺诈或假冒行为的侵害，需要提供强大，快速和可靠的解决方案的高吞吐量解决方案。在常规分析中，一些分析策略的实施具有相当的挑战性或成本很高。威士忌产品的定性筛选已经进行了探索，但由于化合物的非特异性，需要更定量的验证技术来验证威士忌分析的结果。因此，结合分析和化学计量学的方法是威士忌样品鉴别和分类的基础。全面更新了最相关的和当前的分析技术，包括光谱，色谱，以及在过去5年中用于威士忌分析的认证，鉴别和质量控制的新技术。此外，强调了使用这些分析技术的技术挑战、未来趋势和前景。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.