Authentication and differentiation of Irish whiskeys by higher-alcohol congener analysis

Four higher alcohols, namely, 1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol and 2-methyl-1-butanol, selected as chemical descriptors, were determined by head space gas chromatography. Fifty eight samples of commercialized whiskeys consisting of 12 samples of irish whiskey, 20 samples of bourbon whiskey and 26 samples of single mall scotch whiskey were analyzed for their content in higher alcohols. The use of straightforward chemometric procedures showed that irish whiskeys are well characterized by the four higher alcohols and can be easily differentiated from other whiskeys. (C) 1999 Elsevier Science B.V. All rights reserved.