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.