RIGHT-ANGLE FLUORESCENCE SPECTROSCOPY FOR DIFFERENTIATION OF DISTILLED ALCOHOLIC BEVERAGES
Keywords:Brandy, Mixed wine spirit, Fluorescence, Chemometric, Authentication
Total luminescence and synchronous scanning fluorescence spectroscopic techniques were investigated for differentiating brandies from mixed wine spirits. The studies were performed on 16 brandies from 3 different producers and 30 mixed wine spirits from 5 different producers. Differentiation between samples was accomplished by multivariate data analysis methods (principal component analysis, hierarchical cluster analysis, and linear discriminant analysis). Correct classification was obtained using emission spectra (400-650 nm) recorded at excitation wavelength 390 nm, excitation spectra (225-460 nm) obtained at emission wavelength 470 nm and synchronous fluorescence spectra (200-700 nm) collected at wavelength interval 80 nm. These results indicate that right-angle fluorescence spectroscopy offers a promising approach for the authentication of brandies as neither sample preparation nor special qualification of the personnel are required, and data acquisition and analysis are relatively simple when compared to front-face technique.