This comprehensive review (open access) lists applications, advantages and limitations of recent analytical strategies to authenticate whiskey (the authors use the Irish spelling but it also covers Scotch whisky). It includes a wide range of spectroscopic, chromatographic, and novel techniques such as e-sensors that have all been used within the past 5 years. The authors discuss future trends and perspectives. They conclude that combining analytical and chemometric methodologies will remain fundamental in whiskey classification.
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