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

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 journal › Article › peer-review

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 language	English
Pages (from-to)	333-339
Number of pages	7
Journal	Journal of the Institute of Brewing
Volume	112
Issue number	4
Publication status	Published - 2006

Keywords

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

Cite this

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

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. {\textcopyright} 2006 The Institute of Brewing & Distilling.",

keywords = "Fourier transform-infrared spectroscopy, Peat, Principal component-discriminant function analysis, Scotland",

author = "Barry Harrison and Joanne Ellis and David Broadhurst and Ken Reid and Royston Goodacre and Priest, {Fergus G.}",

year = "2006",

language = "English",

volume = "112",

pages = "333--339",

journal = "Journal of the Institute of Brewing",

issn = "0046-9750",

publisher = "Institute of Brewing and Distilling",

number = "4",

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TY - JOUR

T1 - Differentiation of peats used in the preparation of malt for scotch whisky production using fourier transform infrared spectroscopy

AU - Harrison, Barry

AU - Ellis, Joanne

AU - Broadhurst, David

AU - Reid, Ken

AU - Goodacre, Royston

AU - Priest, Fergus G.

PY - 2006

Y1 - 2006

N2 - 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.

AB - 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.

KW - Fourier transform-infrared spectroscopy

KW - Peat

KW - Principal component-discriminant function analysis

KW - Scotland

M3 - Article

SN - 0046-9750

VL - 112

SP - 333

EP - 339

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

IS - 4

ER -

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

Abstract

Keywords

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