A novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry
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1 Ensuring the Integrity of the European food chain A novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry Michal Stupak, Ian Goodall, Monika Tomaniova, Jana Pulkrabova, Jana Hajslova The role of modern analytical approaches in fighting with food fraud
2 Scotch Whisky and its adulteration Scotch Whisky Scotch Whisky is made in Scotland from three raw materials: cereals, yeast and water. Compulsory sales descriptions: Single Malt, Single Grain, Blended Malt, Blended Grain and Blended Scotch Whisky. The regional geographical indications: Campbeltown, Islay, Highland, Lowland, and Speyside. The role of modern analytical approaches in fighting with food fraud
3 Scotch Whisky and its adulteration Scotch Whisky Scotch Whisky is made in Scotland from three raw materials: cereals, yeast and water. Compulsory sales descriptions: Single Malt, Single Grain, Blended Malt, Blended Grain and Blended Scotch Whisky. The regional geographical indications: Campbeltown, Islay, Highland, Lowland, and Speyside. Adulteration of Scotch Whisky Dilution or replacement of Scotch Whisky with a cheaper spirit Shorter period of maturation in oak cask than declared (min three years for whisky) Substituting a low-cost whisky for a more expensive product The role of modern analytical approaches in fighting with food fraud 3
4 Scotch Whisky and its adulteration Scotch Whisky Scotch Whisky is made in Scotland from three raw materials: cereals, yeast and water. Compulsory sales descriptions: Single Malt, Single Grain, Blended Malt, Blended Grain and Blended Scotch Whisky. The regional geographical indications: Campbeltown, Islay, Highland, Lowland, and Speyside. Adulteration of Scotch Whisky Dilution or replacement of Scotch Whisky with a cheaper spirit Shorter period of maturation in oak cask than declared (min three years for whisky) Substituting a low-cost whisky for a more expensive product Strategy for monitoring of quality, safety and authenticity!!! The role of modern analytical approaches in fighting with food fraud
5 Aim of study To develop a new non target screening strategy based on GC-QTOF for the fingerprinting of whisky components. Agilent 7b GC-QTOF The role of modern analytical approaches in fighting with food fraud 5
6 Aim of study To develop a new non target screening strategy based on GC-QTOF for the fingerprinting of whisky components. Samples: Agilent 7b GC-QTOF 18 samples of authentic whiskies (malt and blended) fakes The samples characterised by age, maturation cask(s), level of peating provided by Dr. Ian Goodall (The Scotch Whisky Research Institute) The role of modern analytical approaches in fighting with food fraud 6
7 Experimental Sample preparation Sample + Ethyl acetate + Water Filtration of ethylacetate fraction using NaSO4 Evaporation Re-dissolve in ethyl acetate The role of modern analytical approaches in fighting with food fraud 7
8 Experimental Sample preparation Sample + Ethyl acetate + Water Filtration of ethylacetate fraction using NaSO4 Evaporation Re-dissolve in ethyl acetate Instrumental analysis GC system Column: HP-INNOWAX (5m x. mm x. µm) Injected volume: 1 µl Injection: Splitless (5 C) Agilent 7b GC-Q-TOF Oven temperature program: 6 C (1min), C/min to 4 C (8 min) MS system Electron Ioinzation (EI), positive chemical ionization (PCI) Mass range: 5-5 amu Resolution: 13 FWHM The role of modern analytical approaches in fighting with food fraud 8
9 Experimental Sample preparation Sample + Ethyl acetate + Water Filtration of ethylacetate fraction using NaSO4 Evaporation Re-dissolve in ethyl acetate Instrumental analysis GC system Column: HP-INNOWAX (5m x. mm x. µm) Injected volume: 1 µl Injection: Splitless (5 C) Agilent 7b GC-Q-TOF Oven temperature program: 6 C (1min), C/min to 4 C (8 min) MS system Electron Ioinzation (EI), positive chemical ionization (PCI) Mass range: 5-5 amu Resolution: 13 FWHM Statistical data processing Deconvolution UknowAnalysis (B.8., Agilent Technologies) The role of modern analytical approaches in fighting with food fraud 9
10 Experimental Sample preparation Sample + Ethyl acetate + Water Filtration of ethylacetate fraction using NaSO4 Evaporation Re-dissolve in ethyl acetate Instrumental analysis GC system Column: HP-INNOWAX (5m x. mm x. µm) Injected volume: 1 µl Injection: Splitless (5 C) Agilent 7b GC-Q-TOF Oven temperature program: 6 C (1min), C/min to 4 C (8 min) MS system Electron Ioinzation (EI), positive chemical ionization (PCI) Mass range: 5-5 amu Resolution: 13 FWHM Statistical data processing Peak Alignment Deconvolution MPP (13., Agilent Technologies) UknowAnalysis (B.8., Agilent Technologies) The role of modern analytical approaches in fighting with food fraud 1
11 Experimental Sample preparation Sample + Ethyl acetate + Water Filtration of ethylacetate fraction using NaSO4 Evaporation Re-dissolve in ethyl acetate Instrumental analysis GC system Column: HP-INNOWAX (5m x. mm x. µm) Injected volume: 1 µl Injection: Splitless (5 C) Agilent 7b GC-Q-TOF Oven temperature program: 6 C (1min), C/min to 4 C (8 min) MS system Electron Ioinzation (EI), positive chemical ionization (PCI) Mass range: 5-5 amu Resolution: 13 FWHM Statistical data processing Recursive analysis Peak Alignment Deconvolution MassHunter (B.8., Agilent Technologies) MPP (13., Agilent Technologies) UknowAnalysis (B.8., Agilent Technologies) The role of modern analytical approaches in fighting with food fraud 11
12 Experimental Sample preparation Sample + Ethyl acetate + Water Filtration of ethylacetate fraction using NaSO4 Evaporation Re-dissolve in ethyl acetate Instrumental analysis GC system Column: HP-INNOWAX (5m x. mm x. µm) Injected volume: 1 µl Injection: Splitless (5 C) Agilent 7b GC-Q-TOF Oven temperature program: 6 C (1min), C/min to 4 C (8 min) MS system Electron Ioinzation (EI), positive chemical ionization (PCI) Mass range: 5-5 amu Resolution: 13 FWHM Statistical data processing Normalization Recursive analysis Peak Alignment Deconvolution Microsoft Excel (Microsoft) MassHunter (B.8., Agilent Technologies) MPP (13., Agilent Technologies) UknowAnalysis (B.8., Agilent Technologies) The role of modern analytical approaches in fighting with food fraud 1
13 Experimental Sample preparation Sample + Ethyl acetate + Water Filtration of ethylacetate fraction using NaSO4 Evaporation Re-dissolve in ethyl acetate Instrumental analysis GC system Column: HP-INNOWAX (5m x. mm x. µm) Injected volume: 1 µl Injection: Splitless (5 C) Agilent 7b GC-Q-TOF Oven temperature program: 6 C (1min), C/min to 4 C (8 min) MS system Electron Ioinzation (EI), positive chemical ionization (PCI) Mass range: 5-5 amu Resolution: 13 FWHM Statistical data processing PCA PLS-DA Normalization Recursive analysis Peak Alignment Deconvolution SIMCA (13..3., UMETRICS) Microsoft Excel (Microsoft) MassHunter (B.8., Agilent Technologies) MPP (13., Agilent Technologies) UknowAnalysis (B.8., Agilent Technologies) The role of modern analytical approaches in fighting with food fraud 13
14 Experimental Sample preparation Sample + Ethyl acetate + Water Filtration of ethylacetate fraction using NaSO4 Evaporation Re-dissolve in ethyl acetate Instrumental analysis GC system Column: HP-INNOWAX (5m x. mm x. µm) Injected volume: 1 µl Injection: Splitless (5 C) Agilent 7b GC-Q-TOF Oven temperature program: 6 C (1min), C/min to 4 C (8 min) MS system Electron Ioinzation (EI), positive chemical ionization (PCI) Mass range: 5-5 amu Resolution: 13 FWHM Statistical data processing Identification of marker(s) PCA PLS-DA Normalization Recursive analysis Peak Alignment Deconvolution NIST library 17, Exact mass, isotopic pattern, EI*, PCI**, RI*** *electron impact **positive chemical ionization ***retention indexes SIMCA (13..3., UMETRICS) Microsoft Excel (Microsoft) MassHunter (B.8., Agilent Technologies) MPP (13., Agilent Technologies) UknowAnalysis (B.8., Agilent Technologies) The role of modern analytical approaches in fighting with food fraud 14
15 Which cask(s) were used for the whisky maturation?? The role of modern analytical approaches in fighting with food fraud 15
16 Classification of whisky differing in cask used in maturation The cask(s) used for maturing and its duration may influence the whisky character All malt whiskies were maturated in oak cask previously used for the bourbon production Some of them were transfered from bourbon cask into the cask used for the maturation of various wine (sherry, port, red and white) The role of modern analytical approaches in fighting with food fraud 16
17 Classification of whisky differing in cask used in maturation The cask(s) used for maturing and its duration may influence the whisky character All malt whiskies were maturated in oak cask previously used for the bourbon production Some of them were transfered from bourbon cask into the cask used for the maturation of various wine (sherry, port, red and white) 8 x1 Sample aged in bourbon/wine casks x1 3 Sample aged in bourbon cask The role of modern analytical approaches in fighting with food fraud (min)
18 Classification of whisky differing in cask used in maturation The cask(s) used for maturing and its duration may influence the whisky character All malt whiskies were maturated in oak cask previously used for the bourbon production Some of them were transfered from bourbon cask into the cask used for the maturation of various wine (sherry, port, red and white) 8 x1 Sample aged in bourbon/wine casks x1 3 Sample aged in bourbon cask The role of modern analytical approaches in fighting with food fraud (min)
19 Whisky samples according cask PCA bourbon b cask b bourbon/wine casks Distribution of malt samples aged in different cask(s) PCA. The role of modern analytical approaches in fighting with food fraud 19
20 Whisky samples according cask PCA PLS-DA bourbon b cask b bourbon/wine casks bourbon b cask bourbon/wine b casks Distribution of malt samples aged in different cask(s) PCA. Distribution of malt samples aged in different cask(s) PLS-DA. The role of modern analytical approaches in fighting with food fraud
21 Whisky samples according cask 3.5 VIP-plot PLS-DA Marker 1 Marker Marker 3 Marker SIMCA /17/18 :44:33 PM (UTC+ 1.5 bourbon b cask bourbon/wine b casks SIMCA /17/18 :44:33 PM (UTC+) Distribution of malt samples aged in different cask(s) PLS-DA. The role of modern analytical approaches in fighting with food fraud 1
22 Whisky samples according cask 1e+6 Marker 1 5e+5 Marker 8e+5 4e+5 6e+5 4e+5 e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks 3e+5 e+5 1e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks e+5 Marker 3 SIMCA /4/18 9:4 1.e+6 Marker 4 SIMCA /4/18 9:4 1e+6 6e+5 4e+5 e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks 8e+5 6e+5 4e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks e SIMCA /4/ SIMCA /4/18 9:3 The role of modern analytical approaches in fighting with food fraud
23 Whisky samples according cask 1e+6 Marker 1 5e+5 Marker 8e+5 4e+5 6e+5 4e+5 e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks 3e+5 e+5 1e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks e+5 Marker 3 SIMCA /4/18 9:4 1.e+6 Marker 4 SIMCA /4/18 9:4 1e+6 6e+5 4e+5 e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks 8e+5 6e+5 4e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks e SIMCA /4/ SIMCA /4/18 9:3
24 Whisky samples according cask 1e+6 Marker 1 5e+5 Marker 8e+5 4e+5 6e+5 4e+5 e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks 3e+5 e+5 1e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks e+5 Marker 3 SIMCA /4/18 9:4 1.e+6 Marker 4 SIMCA /4/18 9:4 1e+6 6e+5 4e+5 e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks 8e+5 6e+5 4e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks e SIMCA /4/ SIMCA /4/18 9:3
25 Whisky samples according cask 1e+6 Marker 1 5e+5 Marker 8e+5 4e+5 6e+5 4e+5 e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks 3e+5 e+5 1e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks e+5 Marker 3 SIMCA /4/18 9:4 1.e+6 Marker 4 SIMCA /4/18 9:4 1e+6 6e+5 4e+5 e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks 8e+5 6e+5 4e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks e SIMCA /4/ SIMCA /4/18 9:3
26 Whisky samples according cask 1e+6 Marker 1 5e+5 Marker 8e+5 4e+5 6e+5 4e+5 e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks 3e+5 e+5 1e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks e+5 Marker 3 SIMCA /4/18 9:4 1.e+6 Marker 4 SIMCA /4/18 9:4 1e+6 6e+5 4e+5 e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks 8e+5 6e+5 4e+5 Bbourbon cask Pbourbon/port wine casks R bourbon/red wine casks Sbourbon/sherry wine casks Wbourbon/white wine casks e SIMCA /4/ SIMCA /4/18 9:3
27 The power of spectral deconvolution 6. TIC x Retention time (min) The role of modern analytical approaches in fighting with food fraud 7
28 The power of spectral deconvolution 6 x TIC Retention time (min) The role of modern analytical approaches in fighting with food fraud 8
29 The power of spectral deconvolution 6 x TIC x Spectrum after TIC analysis Retention time (min) The role of modern analytical approaches in fighting with food fraud 9
30 The power of spectral deconvolution 6 x TIC Retention time (min) x Spectrum after TIC analysis deconvoluted spectrum Component RT: x (m/z) The role of modern analytical approaches in fighting with food fraud 3
31 The power of spectral deconvolution 6 x x TIC Retention time (min) deconvoluted spectrum - Tyrosol (m/z) x Spectrum after TIC analysis deconvoluted spectrum Component RT: x (m/z) NIST spectrum Tyrosol (mainlib) Benzeneethanol, 4-hydroxy (m/z) The role of modern analytical approaches in fighting with food fraud 31 OH OH
32 The power of spectral deconvolution 6 x x e+6 1e+6 8e+5 6e+5 4e+5 1 TIC Retention time (min) deconvoluted e+5 spectrum - Tyrosol Tyrosol (m/z) x Spectrum after TIC analysis deconvoluted spectrum Component RT: x (m/z) NIST spectrum Tyrosol SIMCA /4/18 9: (mainlib) Benzeneethanol, 4-hydroxy (m/z) The role of modern analytical approaches in fighting with food fraud 3 OH OH
33 Malt or blended whisky?? The role of modern analytical approaches in fighting with food fraud 33
34 Malt or blended whisky? Blended Scotch Whiskies represent the largest product category by volume of sales Malt Scotch Whiskies are premium product on the market The role of modern analytical approaches in fighting with food fraud 34
35 Malt or blended whisky? Blended Scotch Whiskies represent the largest product category by volume of sales Malt Scotch Whiskies are premium product on the market PCA peated malt whiskies B blended whiskies M malt whiskies SIMCA /17/18 The role of modern analytical approaches in fighting with food fraud 35
36 Malt or blended whisky? On the market are blended whiskies at different quality Extra blended whiskies contain more malt content and they are matured longer time period PCA the youngest single malt whisky (8 years) Bblended whiskies B premium blended whiskies Mmalt whiskies 1 years No. 5 SIMCA /17/18 The role of modern analytical approaches in fighting with food fraud 36
37 SIMCA /17/18 Malt or blended whisky? PLS-DA Bblended whiskies B premium blended whiskies M malt whiskies Recognition ability 99% Prediction ability 94% The role of modern analytical approaches in fighting with food fraud 37
38 SIMCA /17/18 SIMCA /18/18 SIMCA /19/ SIMCA /19/ SIMCA /19/ SIMCA /18/1 SIMCA /18/18 Malt or blended whisky? PLS-DA Bblended whiskies B premium blended whiskies M malt whiskies Vanillin,4-diterbutylphenol Recognition ability 99% Prediction ability 94% Ethyl vanillate Benzylalcohol Damascenone 1-propanone-1-(4-hydroxy-3-methoxyphenyl The role of modern analytical approaches in fighting with food fraud 38
39 SIMCA /17/18 SIMCA /18/18 SIMCA /19/ SIMCA /19/ SIMCA /19/ SIMCA /18/1 SIMCA /18/18 Malt or blended whisky? PLS-DA Bblended whiskies B premium blended whiskies M malt whiskies Vanillin,4-diterbutylphenol Recognition ability 99% Prediction ability 94% Ethyl vanillate Benzylalcohol Damascenone 1-propanone-1-(4-hydroxy-3-methoxyphenyl The role of modern analytical approaches in fighting with food fraud 39
40 Fake or authentic whisky?? The role of modern analytical approaches in fighting with food fraud 4
41 6e+6 4e+6 e+6 3e+6 e+6 1e+6 5e+6 4e+6 3e+6 e+6 1e SIMCA /8/ SIMCA /8/ SIMCA /8/18 Fake or authentic whisky? PCA Fake samples Authentic samples g MMalt whiskies Blended whiskies Premium blended whiskies ffake whiskies Syringaldehyde Ethyl dodecanoate SIMCA /1/18 1:49 g 1,3-Diacetylbenzene The role of modern analytical approaches in fighting with food fraud 41
42 Fake or authentic whisky? PCA Fake samples Authentic samples 15 Vanillin 8 6 Anysladehyde SD = SD = SD = SD = Average = SIMCA /3/17 11:1 Styralyl acetate 1 Average = SIMCA /3/17 11: Triacetin SD = SD = SD = SD =.3519 Average = Average = SIMCA /3/17 11:13 SIMCA /3/17 11:5 SD = SIMCA /1/18 1:49.6 Anysaldehyde, triacetin, benzaldehyde, syringol, styraryl acetate, vanillin, 1,,3-propanetriol,1- acetate, dimethyl succinate were detected in fake samples Some of them are food additives p[1] RX[1] =.17 RX[] =.11 SIMCA /18/18 4:48:1 PM (UTC+) The role of modern analytical approaches in fighting with food fraud 4
43 Conclusion Non target screening strategy based on GC-Q-TOF for the whisky authentication has been developed Agilent 7b GC-QTOF The role of modern analytical approaches in fighting with food fraud 43
44 Conclusion Non target screening strategy based on GC-Q-TOF for the whisky authentication has been developed This new method provides additional information to classical methods used until now Agilent 7b GC-QTOF The role of modern analytical approaches in fighting with food fraud 44
45 Conclusion Non target screening strategy based on GC-Q-TOF for the whisky authentication has been developed This new method provides additional information to classical methods used until now Identified markers for: Different cask used for maturation N-(3-methylbutyl)Acetamide, -furancarboxylic acid, ethyl 5-oxoprolinate, tyrosol Malt (ethyl vanillate, damascenone, 1-propanone-1-(4-hydroxy-3- methoxy)phenyl) and blended (vanillin,,4-diterbutylphenol, benzylalcohol) whiskies Authentic samples Syringaldehyde, Ethyl dodecanoate, 1,3-Diacetylbenzene Agilent 7b GC-QTOF The role of modern analytical approaches in fighting with food fraud 45
46 Conclusion Non target screening strategy based on GC-Q-TOF for the whisky authentication has been developed This new method provides additional information to classical methods used until now Identified markers for: Different cask used for maturation N-(3-methylbutyl)Acetamide, -furancarboxylic acid, ethyl 5-oxoprolinate, tyrosol Malt (ethyl vanillate, damascenone, 1-propanone-1-(4-hydroxy-3- methoxy)phenyl) and blended (vanillin,,4-diterbutylphenol, benzylalcohol) whiskies Authentic samples Syringaldehyde, Ethyl dodecanoate, 1,3-Diacetylbenzene In fake samples, food additives were detected Agilent 7b GC-QTOF The role of modern analytical approaches in fighting with food fraud 46
47 Conclusion Non target screening strategy based on GC-Q-TOF for the whisky authentication has been developed This new method provides additional information to classical methods used until now Identified markers for: Different cask used for maturation N-(3-methylbutyl)Acetamide, -furancarboxylic acid, ethyl 5-oxoprolinate, tyrosol Malt (ethyl vanillate, damascenone, 1-propanone-1-(4-hydroxy-3- methoxy)phenyl) and blended (vanillin,,4-diterbutylphenol, benzylalcohol) whiskies Authentic samples Syringaldehyde, Ethyl dodecanoate, 1,3-Diacetylbenzene In fake samples, food additives were detected Agilent 7b GC-QTOF The role of modern analytical approaches in fighting with food fraud 47
48 The project has received funding from the European Union s Seventh Framework Programme for research, technological development and demonstration under grant agreement No Disclaimer: The information expressed in this presentation reflects the authors views; the European Commission is not liable for the information contained therein.
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