Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis (2024)
- Authors:
- USP affiliated authors: GOMES, NAYNA CÂNDIDA - FFCLRP ; BRUNI, ALINE THAIS - FFCLRP ; BLÁCIDO, DELIA RITA TAPIA - FFCLRP ; MARTINIS, BRUNO SPINOSA DE - FFCLRP ; BIGÃO, VÍTOR LUIZ CALEFFO PIVA - FCFRP ; SILVA, JONAS JOAQUIM MANGABEIRA DA - FFCLRP ; CASSIANO, MURILO HENRIQUE ANZOLINI - FMRP ; COSTA, BRUNO RUIZ BRANDÃO DA - IB ; RODRIGUES, CAIO HENRIQUE PINKE - FFCLRP ; AGUILAR, GUILHERME JOSÉ - FFCLRP
- Unidades: FFCLRP; FCFRP; FMRP; IB
- DOI: 10.1016/j.foodchem.2024.139023
- Subjects: BEBIDAS ALCOÓLICAS; CROMATOGRAFIA A GÁS; ESPECTROMETRIA DE MASSAS; COMPOSTOS VOLÁTEIS
- Keywords: Counterfeit whiskeys; Gas chromatography; Sensorial analyses; Aroma; Color; Volatile organic compounds
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 447, art.139023, p. 1-10, 2024
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BIGÃO, Vítor Luiz Caleffo Piva et al. Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis. Food Chemistry, v. 447, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2024.139023. Acesso em: 10 fev. 2026. -
APA
Bigão, V. L. C. P., Silva, J. J. M. da, Cassiano, M. H. A., Costa, B. R. B. da, Gomes, N. C., Marinho, P. A., et al. (2024). Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis. Food Chemistry, 447, 1-10. doi:10.1016/j.foodchem.2024.139023 -
NLM
Bigão VLCP, Silva JJM da, Cassiano MHA, Costa BRB da, Gomes NC, Marinho PA, Rodrigues CHP, Aguilar GJ, Bruni AT, Tapia-Blacido DR, De Martinis BS. Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis [Internet]. Food Chemistry. 2024 ; 447 1-10.[citado 2026 fev. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2024.139023 -
Vancouver
Bigão VLCP, Silva JJM da, Cassiano MHA, Costa BRB da, Gomes NC, Marinho PA, Rodrigues CHP, Aguilar GJ, Bruni AT, Tapia-Blacido DR, De Martinis BS. Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis [Internet]. Food Chemistry. 2024 ; 447 1-10.[citado 2026 fev. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2024.139023 - Use of statistical design of experiments (DoE) in Forensic Analysis: a tailored review
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Informações sobre o DOI: 10.1016/j.foodchem.2024.139023 (Fonte: oaDOI API)
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