The use of two-dimensional spectroscopy to interpret the effect of temperature on the near infrared spectra of whisky

Ishita Joshi, Vi Khanh Truong, J. Chapman, D. Cozzolino

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

The variations in temperature during the analysis of alcoholic beverages are of importance to develop protocols based on near infrared spectroscopy. The objective of this study was to evaluate the effect of increasing temperature on the near infrared spectra of whisky samples using two-dimensional correlation spectroscopy. Whisky samples from different commercial labels were analyzed at four different temperatures (25°C, 35°C, 45°C, and 55°C) using a UV–VIS–NIR instrument. Asynchronous and synchronous two-dimensional correlation spectroscopy was used to reveal the effect of temperature on the near infrared spectra of the samples. The results of this study indicated that temperatures between 40°C and 55°C alter absorption at specific wavelengths in the near infrared region of the whisky samples analyzed. The combination of near infrared spectroscopy with two-dimensional correlation spectroscopy has the potential to dramatically improve the efficiency of analytical laboratories, considering the range of data that can be collected.

Original languageEnglish
Pages (from-to)148-152
Number of pages5
JournalJournal of Near Infrared Spectroscopy
Volume28
Issue number3
Early online date26 Feb 2020
DOIs
Publication statusPublished - 1 Jun 2020
Externally publishedYes

Keywords

  • near infrared
  • Temperature
  • two-dimensional correlation spectroscopy
  • whisky

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