Multidimensional fluorescence spectroscopic characterization of Spain’s top-selling gins: Category and alcohol content

Abstract

Excitation-emission fluorescence spectroscopy (EEFS) is emerging as a powerful tool for food characterization and authentication. This study pioneers the use of EEFS to characterize and differentiate Spain’s top-selling gins, considering categories and alcohol content. Twenty gins, including alcoholic (ALC), light alcoholic (LIG), and non-alcoholic (NALC) types, were analyzed generating excitation-emission matrices (EEMs), which were processed with multi-way principal component analysis (MPCA) and PARAllel FACtor analysis (PARAFAC). Results revealed distinct spectral fingerprints for each gin type, with significant differences between alcoholic and nonalcoholic gins. Light gins closely resembled their full-alcohol counterparts, indicating minimal alteration in gin characteristics due to reduced alcohol content, while non-alcoholic gins showed substantial divergence. The MPCA model highlighted primary differences between ALC and NALC types, while the PARAFAC models identified specific fluorophores linked to juniper berries and other botanicals. This study confirms that EEFS, coupled with chemometrics, is effective in authenticating gin products, marking a significant advancement in spirit analysis.