Analytical strategies to confirm Scotch whisky authenticity. Part II: Mobile brand authentication

Analyst

Volumn 129, Issue 7, 2004, Pages 607-612

  MacKenzie, W M ^a   Aylott, R I ^a  

^a DIAGEO PLC   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; FOOD ANALYSIS; GAS CHROMATOGRAPHY; LABORATORY TEST; SPECTROPHOTOMETER; ULTRAVIOLET SPECTROSCOPY; WHISKEY;

EID: 3242734682     PISSN: 00032654     EISSN: None     Source Type: Journal    
DOI: 10.1039/b403068k     Document Type: Article

References (5)

1. R. I. Aylott, A. H. Clyne, A. P. Fox and D. A. Walker, Analyst, 1994, 119, 1741.
2. R. I. Aylott, Chemistry Review, Philip Allan Updates, Deddington, March 1999, p. 2.
3. R. I. Aylott, in Whisky. Technology, Production and Marketing, ed. I. Russell, Academic Press, London, 2003, p. 277.
4. S. A. Savchuk, V. N. Vlasov, S. A. Appolonova, V. N. Arbuzov, A. N. Vedenin, A. B. Mezinov and B. R. Grigor'yan, J. Anal. Chem., 2001, 56(3), 246.
5. Protocol for the Food Analysis Performance Assessment Scheme (FAPAS), Organisation and Analysis of Data, Ministry of Agriculture, Fisheries and Food, UK, 3rd edn., 1993.