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

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• 作者：W. Meier-Augenstein^a ; ^{wolfram.meier-augenstein@hutton.ac.uk} ; H.F. Kemp^a ; S.M.L. Hardie^b ; ¹
• 关键词：Authentication ; Counterfeit ; Isotope ratio ; Stable isotope ; Hydrogen ; Oxygen ; Provenance ; Whisky
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 August, 2012
• 卷：133
• 期：3
• 页码：1070-1074
• 文件大小：421 K

摘要

Neat Scottish whiskies and the local source water used for and during whisky production have been analysed for their ²H and ¹⁸O isotopic composition by High Temperature Conversion-Isotope Ratio Mass Spectrometry (TC/EA-IRMS). With coefficients of determination R² for 未²H and 未¹⁸O of 0.71 and 0.88, respectively, measured 未²H and 未¹⁸O values for water used in the production of Scottish whisky were found to be well correlated with the 未²H and 未¹⁸O values observed for the corresponding whiskies. By plotting bulk ²H against bulk ¹⁸O 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.