Screening method for identification of adulterate and fake tequilas by using UV–VIS spectroscopy and chemometrics

Based on UV–VIS spectroscopy and chemometric techniques, a screening method is presented with which the studied brands of white and rested tequila can be differentiated among them and on the other hand, adulterate and fake tequilas can be distinguished from the corresponding genuine brands. Eighty b...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 2010-12, Vol.43 (10), p.2356-2362
Main Authors: Contreras, Ulises, Barbosa-Garcia, O, Pichardo-Molina, J.L, Ramos-Ortiz, G, Maldonado, J.L, Meneses-Nava, M.A, Ornelas-Soto, N.E, Lopez-de-Alba, P.L
Format: Article
Language:English
Subjects:
Adulterated and fake tequila
Agave
Biological and medical sciences
Bottles
Chemometrics
Confidence
discriminant analysis
Ellipses
Food industries
Fundamental and applied biological sciences. Psychology
markets
Multivariate analysis
principal component analysis
Robustness
Screening
Spectroscopy
Support vector machines
UV–VIS spectroscopy
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Based on UV–VIS spectroscopy and chemometric techniques, a screening method is presented with which the studied brands of white and rested tequila can be differentiated among them and on the other hand, adulterate and fake tequilas can be distinguished from the corresponding genuine brands. Eighty bottles of tequila (39 white type and 41 rested type) were studied and purchased at liquor stores; special care was taken to get different batches. Through the use of support vector machine (SVM), principal component analysis (PCA) and linear discriminant analysis (LDA) the studied tequilas were differentiated and classified into 8 sets: 4 sets of white and 4 of rested tequilas; each set corresponded to a specific tequila brand. Seven additional samples with similar labeling than the 80 samples were used to validate the method and it was found that each sample was located within the ellipse of confidence of the corresponding tequila brand. Furthermore, 14 adulterated samples were generated from 2 bottles of tequila, one white and one rested, and they could be distinguishable from the genuine tequila, i.e., they were outside of the corresponding ellipse of confidence. In addition, the screening method here presented was employed to analyze rested tequilas that were purchased on the street market, i.e., fake tequilas, with the same label than 3 of the used brands in this work. These samples were discriminated from the corresponding genuine tequila brand. The results suggested that the reported method could play an important role when a quick, trustworthy and feasible result on site is needed since the test of the spirit takes minutes, affording robustness, reliability and in addition, a skilled worker is not required necessarily to apply the method.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2010.09.001