Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5195
Title: Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki
Authors: Yüceesoy, Dila
Özen, Banu
Keywords: Adulteration
Aniseed spirit
Chemometrics
Mid-infrared spectroscopy
Raki
Methanol
Issue Date: 2013
Publisher: Elsevier Ltd.
Source: Yücesoy, D., and Özen, B. (2013). Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki. Food Chemistry, 141(2), 1461-1465. doi:10.1016/j.foodchem.2013.04.015
Abstract: Consumption of traditional aniseed alcoholic beverage, raki, adulterated with methanol results in deaths, therefore, its detection is an important issue. In this study, mid-infrared spectra of pure and methanol adulterated (0.5-10% (vol/vol)) raki samples were collected with an attenuated total reflectance attachment of a Fourier-transform infrared spectrometer. Principal component analysis was used to discriminate pure and adulterated raki samples, then, a partial least square model was constructed to determine the adulterant methanol content in raki using mid-IR spectral data. A minimum threshold level of 0.5% methanol in raki samples was successfully detected. A good prediction model for determination of methanol adulteration ratio in raki samples was also constructed (R2 = 0.98 and RPD = 8.35).
URI: https://doi.org/10.1016/j.foodchem.2013.04.015
http://hdl.handle.net/11147/5195
ISSN: 0308-8146
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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