Whisky analysis by electrospray ionization-Fourier transform mass spectrometry

dc.creatorGarcia, JS
dc.creatorVaz, BG
dc.creatorCorilo, YE
dc.creatorRamires, CF
dc.creatorSaraiva, SA
dc.creatorSanvido, GB
dc.creatorSchmidt, EM
dc.creatorMaia, DRJ
dc.creatorCosso, RG
dc.creatorZacca, JJ
dc.creatorEberlin, MN
dc.date2013
dc.dateAPR
dc.date2014-07-30T19:02:53Z
dc.date2015-11-26T16:55:25Z
dc.date2014-07-30T19:02:53Z
dc.date2015-11-26T16:55:25Z
dc.date.accessioned2018-03-28T23:42:44Z
dc.date.available2018-03-28T23:42:44Z
dc.identifierFood Research International. Elsevier Science Bv, v. 51, n. 1, n. 98, n. 106, 2013.
dc.identifier0963-9969
dc.identifier1873-7145
dc.identifierWOS:000316843100013
dc.identifier10.1016/j.foodres.2012.11.027
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/72868
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/72868
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1277101
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionElectrospray ionization (ESI) coupled to ultra-high resolution and accuracy Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) was employed for the direct analysis of whisky samples. No pre-separation or extraction steps were employed and, owing to the gentleness of ESI, characteristic profiles of polar constituents of authentic whiskies from five different brands were obtained, which greatly contrast to those of counterfeit samples. Owing to the accuracy of FT-ICR MS mass measurements, elemental composition of the main ions detected were also securely determined, and related to a series of carboxylic acids, phenols, saccharides, fat acids and sulfur or nitrogen constituents of whisky. The accurate mass measurements and the number of detected ions, together with the direct, no sample preparation procedure employed, make FT-ICR MS a highly reliable approach to fingerprint whisky and to control its quality, and to screen for aging, counterfeiting and adulteration at the molecular level. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description51
dc.description1
dc.description98
dc.description106
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionPetrobras
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFood Research International
dc.relationFood Res. Int.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectWhisky
dc.subjectMS fingerprinting
dc.subjectAuthenticity
dc.subjectHigh resolution mass spectrometry
dc.subjectBrazilian Artisan Cachaca
dc.subjectScotch Whiskey
dc.subjectAnalytical Strategies
dc.subjectAuthenticity
dc.subjectWine
dc.subjectMs
dc.titleWhisky analysis by electrospray ionization-Fourier transform mass spectrometry
dc.typeArtículos de revistas


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