Differentiation of peats used in the preparation of malt for scotch whisky production using fourier transform infrared spectroscopy

Barry Harrison, Joanne Ellis, David Broadhurst, Ken Reid, Royston Goodacre, Fergus G. Priest

    Research output: Contribution to journalArticle

    8 Citations (Scopus)

    Abstract

    It is not known if peats derived from different areas of Scotland have distinctive chemical constituents that could impact on malt whisky in discernible organoleptic ways. Fourier transforminfrared (FT-IR) spectroscopy was used as a high throughput screening method to investigate discrimination of a large number of peat samples from six different geographical origins around Scotland. The data were analysed statistically (using principal component-discriminant function analysis) and the results showed a difference between peat samples from different geographical origins. Therefore, we have shown that FT-IR spectroscopy provides a quick and simple method for differentiating peat types. © 2006 The Institute of Brewing & Distilling.

    Original languageEnglish
    Pages (from-to)333-339
    Number of pages7
    JournalJournal of the Institute of Brewing
    Volume112
    Issue number4
    Publication statusPublished - 2006

    Keywords

    • Fourier transform-infrared spectroscopy
    • Peat
    • Principal component-discriminant function analysis
    • Scotland

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