[Analysis Case] Aroma Evaluation of Whiskey through Multivariate Analysis (Principal Component Analysis)

We will introduce a case study that evaluated the aromatic components of whiskey using multivariate analysis (principal component analysis).

【Sample Analysis】Nine types of whiskey with different brands (A to I) 【Analysis Method】The diluted samples were subjected to dynamic headspace (DHS) - GC/MS analysis. After deconvoluting the peaks obtained from the chromatogram (GC/MS-TIC), the aroma components were identified using an automated comprehensive search of the aroma component database (Aroma Search). For the identified aroma components, multivariate analysis (principal component analysis) was conducted on those with variations within the specified range over three repeated measurements. 【Analysis Results】The results of the multivariate analysis (principal component analysis) are shown in a score plot indicating the differences between samples and a loading plot indicating the components responsible for these differences. The score plot revealed that the method effectively distinguishes between types of whiskey. The loading plot confirmed the presence of phenolic compounds characteristic of Islay whiskey, which has a complex and deep aroma derived from peat.

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