Detection of counterfeit Scotch whisky by H-2 and O-18 stable isotope analysis.

W. Meier-Augenstein; H.F. Kemp; S.M.L. Hardie

doi:10.1016/j.foodchem.2012.01.084

Detection of counterfeit Scotch whisky by H-2 and O-18 stable isotope analysis.

W. Meier-Augenstein
, H.F. Kemp
, S.M.L. Hardie

Environmental & Biochemical Sciences

Not Recorded

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	1070-1074
Journal	Food Chemistry
Volume	133
Issue number	3
DOIs	https://doi.org/10.1016/j.foodchem.2012.01.084
Publication status	Published - 1 Aug 2012

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 7 Affordable and Clean Energy

Keywords

Authentication
Counterfeit
Hydrogen production
Isotope ratios
Oxygen
Provenance
Stable isotopes
Whisky

Access to Document

10.1016/j.foodchem.2012.01.084Licence: Unspecified licence

Cite this

@article{9708f0495a3f46288adb55758d39dd47,

title = "Detection of counterfeit Scotch whisky by H-2 and O-18 stable isotope analysis.",

keywords = "Authentication, Counterfeit, Hydrogen production, Isotope ratios, Oxygen, Provenance, Stable isotopes, Whisky",

author = "W. Meier-Augenstein and H.F. Kemp and S.M.L. Hardie",

year = "2012",

month = aug,

day = "1",

doi = "10.1016/j.foodchem.2012.01.084",

language = "English",

volume = "133",

pages = "1070--1074",

journal = "Food Chemistry",

number = "3",

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TY - JOUR

T1 - Detection of counterfeit Scotch whisky by H-2 and O-18 stable isotope analysis.

AU - Meier-Augenstein, W.

AU - Kemp, H.F.

AU - Hardie, S.M.L.

PY - 2012/8/1

Y1 - 2012/8/1

KW - Authentication

KW - Counterfeit

KW - Hydrogen production

KW - Isotope ratios

KW - Oxygen

KW - Provenance

KW - Stable isotopes

KW - Whisky

U2 - 10.1016/j.foodchem.2012.01.084

DO - 10.1016/j.foodchem.2012.01.084

M3 - Article

VL - 133

SP - 1070

EP - 1074

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -