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Clackmannanshire, United Kingdom

Aylott R.I.,Diageo PLC | Aylott R.I.,Aylott Scientific Ltd | MacKenzie W.M.,Diageo PLC
Journal of the Institute of Brewing | Year: 2010

The authenticity of a specific brand of Scotch whisky may be confirmed by comparing analytical data for suspect samples with reference to analytical ranges for the genuine brand. Wider generic authenticity issues exist when a product purports to be Scotch whisky when it has not been produced in Scotland in accordance with the legal definition of Scotch whisky. When such cases reach litigation, courts may ask chemists to analyse suspect products and draw conclusions on authenticity. This paper presents analytical profiles generated from a survey of Malt, Grain and Blended Scotch whiskies and compares the results with whiskies of other origins and examples of a diverse range of suspect products purporting to be Scotch whisky. The concentrations and ratios of concentrations of the major volatile compounds (or congeners), particularly methanol, n-propanol, isobutanol and 2- and 3-methyl butanol, were found to be important factors in the authenticity decision-making process. In addition, the absence of known Scotch whisky congeners, the presence of compounds known to be absent from genuine whisky and abnormal maturation congener profiles all contributed to the decision process. From this review of genuine analytical profiles, an experimental protocol for determining the authenticity of Scotch whisky is proposed. © 2010 The Institute of Brewing & Distilling. Source

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