Abstract
In this work, infrared spectroscopy combined with chemometric tools, was used in an attempt to differentiate rested tequila brands. The main solid compounds of tequila were obtained by a pre-concentration of commercial samples. Through use of the solid phase extraction technique (SPE), the colored components of the rested tequilas were separated as a first step and then the colorless residue was passed through a second extraction cartridge in order to obtain other constituents of tequila samples. Both extracts of tequila components were investigated and partially characterized by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR). Furthermore, Principal component analysis (PCA) was applied to the spectroscopic data. The scores scatter plot of the two principal components (PC) for both extracts allows a good classification between tequilas brands. Nevertheless the multivariante analysis for the first extracts exhibits a better discrimination.
© 2010 Optical Society of America
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