The Use of a Droplet Collar Accessory Attached to a Portable near Infrared Instrument to Identify Methanol Contamination in Whisky

Author:

Kolobaric Adam1ORCID,Orrell-Trigg Rebecca1ORCID,Orloff Seth1,Fraser Vanessa1,Chapman James2,Cozzolino Daniel3ORCID

Affiliation:

1. School of Science, RMIT University, Melbourne 3000, Australia

2. Faculty of Science, University of Queensland, Brisbane 4072, Australia

3. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation(QAAFI), University of Queensland, Brisbane 4072, Australia

Abstract

The aim of this study was to evaluate the ability of a droplet collar accessory attached to a portable near-infrared (NIR) instrument to characterize the artificial contamination of methanol in commercial whisky samples. Unadulterated samples (n = 12) were purchased from local bottle shops where adulterated samples were created by adding methanol (99% pure methanol) at six levels (0.5%, 1%, 2%, 3%, 4% and 5% v/v) to the commercial whisky samples (controls). Samples were analyzed using a drop collar accessory attached to a MicroNIR Onsite instrument (900–1650 nm). Partial least squares (PLS) cross-validation statistics obtained for the prediction of all levels of methanol (from 0 to 5%) addition were considered adequate when the whole adulteration range was used, coefficient of determination in cross-validation (R2cv: 0.95) and standard error in cross of validation (SECV: 0.35% v/v). The cross-validation statistics were R2cv: 0.97, SECV: 0.28% v/v after the 0.5% and 1% v/v methanol addition was removed. These results showed the ability of using a new sample presentation attachment to a portable NIR instrument to analyze the adulteration of whisky with methanol. However, the low levels of methanol adulteration (0.5 and 1%) were not well predicted using the NIR method evaluated.

Publisher

MDPI AG

Subject

Electrical and Electronic Engineering,Biochemistry,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference47 articles.

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2. Methanol contamination in traditionally fermented alcoholic beverages: The microbial dimension;Ohimain;SpringerPlus,2016

3. Gosselin, R.E., Hodge, H.C., Smith, R.P., and Gleason, M.N. (1976). Clinical Toxicology of Commercial Products, Williams & Wilkins.

4. Spectroscopic determination of methanol content in alcoholic drinks;Int. J. Biol. Biotechnol.,2014

5. Defining the public health threat of food fraud;Spink;J. Food Sci.,2011

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