Optimised sensor arrays with chromatographic preseparation:: characterisation of alcoholic beverages

High concentrations of alcohol increase the difficulties in identifying different alcoholic beverages with sensor arrays, because odour-relevant species usually occur at much lower concentrations. In this study, the characterisation of different beer brands was possible with a modular sensor system (MOSES II). The latter was combined with a gas-chromatographic column thus enabling preseparation. The classification of beer brands was independent of the ethanol content. Fermentation by-products of the beer could also be detected and classified. In addition, different types of white wine and one red wine were investigated by the same method. (C) 2000 Elsevier Science S.A. All rights reserved.