Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki

作者：Yucesoy Dila; Ozen Banu^*

来源：Food Chemistry, 2013, 141(2): 1461-1465.

DOI：10.1016/j.foodchem.2013.04.015

• Raki
• Aniseed spirit
• Adulteration
• Chemometrics
• Mid-infrared spectroscopy

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 (R-2 = 0.98 and RPD = 8.35).

• 出版日期2013-11-15