Detection of counterfeit scotch whisky by 2H and 18O stable isotope analysis

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 1070-1074

  Meier Augenstein, W ^a   Kemp, H F ^a   Hardie, S M L ^b  

^a SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^b Mylnefield Research Services   (United Kingdom)

Author keywords

Authentication; Counterfeit; Hydrogen; Isotope ratio; Oxygen; Provenance; Stable isotope; Whisky

Indexed keywords

COUNTERFEIT; ISOTOPE RATIO; PROVENANCE; STABLE ISOTOPES; WHISKY;

AUTHENTICATION; CRIME; HYDROGEN; OXYGEN;

ISOTOPES;

HYDROGEN; OXYGEN; WATER;

ACCURACY; ANALYTIC METHOD; ARTICLE; CHEMICAL COMPOSITION; HIGH TEMPERATURE CONVERSION ISOTOPE RATIO MASS SPECTROMETRY; ISOTOPE ANALYSIS; MASS SPECTROMETRY; SENSITIVITY AND SPECIFICITY; UNITED KINGDOM; WHISKEY; WINE INDUSTRY;

EID: 84858334424     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.084     Document Type: Article

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