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A case of cognac adulteration

  • Henk A. van der Schee
  • Willy B. H. Kennedy
  • Jan-Paul Bouwknegt
  • Renske Hittenhausen-Gelderblom
Original Papers

Summary

Linear discriminant analysis of GLC-aromagram data is used to separate several classes of wine distillates, namely cognac, armagnac and brandy. In this paper we demonstrate how this method was used to detect adulteration. The adulteration was confirmed by the presence of ethyl heptanoate and limonene, which are well-known flavour compounds. They were analysed by means of a Purge and Trap headspace technique. Mass spectrometry was used to identify these flavours.

Keywords

Analytical Chemistry Mass Spectrometry Ethyl Discriminant Analysis Linear Discriminant Analysis 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Ein Beispiel für die Verfälschung von Cognac

Zusammenfassung

Die Linear-Discriminanz-Analyse von GLC-Aromagramm-Daten wird zur Klassifizierung von Weindestillaten wie Cognac, Armagnac und Brandy verwendet. In dieser Arbeit werden mit dieser Methode Verfälschungen nachgewiesen, die durch die Gegenwart der Ethylester der Heptansäure und des Limonen belegt werden konnten. Diese Substanzen wurden mit der Purge- und Trap-Methode erfaßt und massenspektrometrisch identifiziert.

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Copyright information

© Springer-Verlag 1989

Authors and Affiliations

  • Henk A. van der Schee
    • 1
  • Willy B. H. Kennedy
    • 1
  • Jan-Paul Bouwknegt
    • 1
  • Renske Hittenhausen-Gelderblom
    • 1
  1. 1.Governmental Food Inspection ServiceAmsterdamThe Netherlands

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