Detecting counterfeit brandies

• Verfasst von: Wang, Benhua [VerfasserIn]
• Verfasst von: Han, Jinsong [VerfasserIn]
• Verfasst von: Zhang, Hao [VerfasserIn]
• Verfasst von: Bender, Markus [VerfasserIn]
• Verfasst von: Seehafer, Kai [VerfasserIn]
• Verfasst von: Bunz, Uwe H. F. [VerfasserIn]
• Titel: Detecting counterfeit brandies
• Verf.angabe: Benhua Wang, Jinsong Han, Hao Zhang, Markus Bender, Aike Biella, Kai Seehafer, and Uwe H.F. Bunz
• E-Jahr: 2018
• Jahr: October 8, 2018
• Umfang: 6 S.
• Fussnoten: Gesehen am 06.05.2019
• Titel Quelle: Enthalten in: Chemistry - a European journal
• Ort Quelle: Weinheim : Wiley-VCH, 1995
• Jahr Quelle: 2018
• Band/Heft Quelle: 24(2018), 65, Seite 17361-17366
• ISSN Quelle: 1521-3765
• DOI: doi:10.1002/chem.201804607
• Datenträger: Online-Ressource
• Sprache: eng
• Sach-SW: brandies
• Sach-SW: differential sensing
• Sach-SW: linear discriminant analysis
• Sach-SW: poly(p-aryleneethynylene)s
• Sach-SW: sensor array
• K10plus-PPN: 1664635521

Abstract

A hypothesis-free sensor array (optoelectronic tongue) composed of an anionic, a cationic and two neutral poly(para-aryleneethynylene)s (PAE) at pH 3, 7 and 13 discriminate more than 30 spirits (including brandy, Branntwein, Cognac, Spirituose, and Weinbrand). Counterfeits (made by mixing of low-quality spirits and caramel colour) and different batches of identical brands of brandies are discriminated. The sensor array works without sample preparation or great instrumental cost, and is superior to conventional methods with respect to sample need (10-20 μL), time and effort. The discrimination stems from differential fluorescence quenching of the PAE-array by the complex mixture of the beverages’ colourants, from the oak barrels or added caramel colour. The collected quenching data were analysed by linear discriminant analysis (LDA) and principal component analysis (PCA) to achieve successful discrimination.