Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis.

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ID: 278363
2024
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Abstract
This study presents a method employing gas chromatography coupled with mass spectrometry and headspace solid-phase microextraction (HS-SPME-GC-MS), supplemented with chemometrics (Soft independent modelling of class analogies - SIMCA), to analyze volatile organic compound (VOCs) profiles in suspect whiskey samples. Furthermore, a sensory analysis of aroma and color was conducted with a panel of 52 non-trained volunteers to evaluate their ability to discriminate and preference for counterfeit whiskeys. The HS-SPME-GC-MS method successfully distinguished 41 seized samples from authentic beverages. Interestingly, sensory analysis revealed that panelists could differentiate between counterfeit and authentic samples with a reference standard but did not consistently show a preference for aroma. In some cases, there was even a preference for the color of counterfeit whiskeys. The findings suggest that sensorial tests alone may not effectively distinguish counterfeit from authentic whiskeys, especially for non-expert consumers, highlighting the need for analytical instrumentation methods in fraud detection.
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Authors Bigão, Vítor Luiz Caleffo Piva;da Silva, Jonas Joaquim Mangabeira;Cassiano, Murilo Henrique Anzolini;da Costa, Bruno Ruiz Brandão;Gomes, Nayna Cândida;Marinho, Pablo Alves;Rodrigues, Caio Henrique Pinke;Aguilar, Guilherme José;Bruni, Aline Thaís;Tapia-Blácido, Delia Rita;De Martinis, Bruno Spinosa;
Journal Food chemistry
Year 2024
DOI
10.1016/j.foodchem.2024.139023
URL
Keywords
volatile organic compounds Gas chromatography color aroma counterfeit whiskeys sensorial analyses

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