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The authenticity of a specific brand of Scotch whisky may be confirmed by comparing analytical data for suspect samples with reference to analytical ranges for the genuine brand. Wider generic authenticity issues exist when a product purports to be Scotch whisky when it has not been produced in Scotland in accordance with the legal definition of Scotch whisky. When such cases reach litigation, courts may ask chemists to analyse suspect products and draw conclusions on authenticity. This paper presents analytical profiles generated from a survey of Malt, Grain and Blended Scotch whiskies and compares the results with whiskies of other origins and examples of a diverse range of suspect products purporting to be Scotch whisky. The concentrations and ratios of concentrations of the major volatile compounds (or congeners), particularly methanol, n-propanol, isobutanol and 2- and 3-methyl butanol, were found to be important factors in the authenticity decision-making process. In addition, the absence of known Scotch whisky congeners, the presence of compounds known to be absent from genuine whisky and abnormal maturation congener profiles all contributed to the decision process. From this review of genuine analytical profiles, an experimental protocol for determining the authenticity of Scotch whisky is proposed.

Distilled spirits are subject to post-distillation ethyl carbamate formation in the presence of appropriate precursors. Freshly distilled grain whisky, produced by the continuous distillation Coffey still process, normally contains ethyl carbamate concentrations not exceeding 20 ppb (normalized to 43% v/v alcoholic strength). Further ethyl carbamate formation, dependent upon the presence of trace anionic precursors such as cyanate, cyanide, and copper cyanide complexes, may take place during normal maturation in oak casks. Related but different mechanisms may induce ethyl carbamate formation under normal daylight and artificial light in the laboratory. Ethyl carbamate precursors convert into ethyl carbamate during the initial three months of maturation and are not detectable in the final bottled product. Thus the final ethyl carbamate concentration in spirit is dependent upon the initial ethyl carbamate level measured after distillation plus ethyl carbamate formed from precursors. It is important during process control to monitor not only the ethyl carbamate level in freshly distilled spirit but also the spirit's potential to form ethyl carbamate from precursors with the objective of minimizing these components in the freshly distilled and maturing spirit. A scheme for predicting final ethyl carbamate concentrations from precursor concentrations in freshly distilled spirit is presented.

Whilst the authentication of Scotch whisky brands using laboratory based gas chromatography is well established, there is a need for authentication methods for use under field test conditions. The UV/visible absorbance spectra of specific brands of Scotch whisky were found to produce consistent absorbance ranges which allowed the development of a faster, cheaper and more mobile test method. Test samples with spectra outside the acceptable ranges for genuine reference samples were therefore deemed suspect, enabling their authenticity to be later confirmed in the laboratory by GC. This novel application allowed brand authenticity analyses to be undertaken at remote sites where gas chromatography was unavailable and has also allowed the introduction of field testing using a small portable hand held spectrophotometer.

Vodka, gin and the broad category of flavored spirits normally use high-purity alcohol as their base. They may then subject to further processing to give their required flavor characteristics. Products in this category are normally colorless and are not subject to maturation processes, as are whisky, brandy and rum. Their alcohol base is typically neutral alcohol (otherwise known as ethyl alcohol of agricultural origin), a highly rectified material distilled at < 96 % v/v alcoholic strength. Vodka is simply based on pure alcohol, although some vodka is flavored. Gin is based on alcohol distilled or flavored with juniper and other botanical materials. Other European spirits are flavored with juniper and include genever and steinhager. Other spirits take their flavor from caraway (aquavit), aniseed (anis, pastis and ouzo) and bitters. Flavored spirits may be described as one category within the spirits industry as a whole ([Watson, 1993]). Two recent books useful for background reading include Classic Vodka (Faith and Wisniewski) and Classic Gin (Coates).

Whilst the authentication of Scotch whisky brands using laboratory based gas chromatography is well established, there is a need for authentication methods for use under field test conditions. The UV/visible absorbance spectra of specific brands of Scotch whisky were found to produce consistent absorbance ranges which allowed the development of a faster, cheaper and more mobile test method. Test samples with spectra outside the acceptable ranges for genuine reference samples were therefore deemed suspect, enabling their authenticity to be later confirmed in the laboratory by GC. This novel application allowed brand authenticity analyses to be undertaken at remote sites where gas chromatography was unavailable and has also allowed the introduction of field testing using a small portable hand held spectrophotometer.

Analytical methods are required by trading standards and regulatory authorities to confirm the authenticity of Scotch whisky brands. The characteristics of Scotch whisky are strongly influenced by the cereals used in fermentation and by distillation, maturation and blending regimes. This leads to characteristic analytical profiles for various congeners, which can be used as reference points in authenticity analysis. Scotch whisky higher-alcohol profiles for specific brands were shown to be very consistent over many production batches and so their gas-chromatographic determination, together with the presence of other specific congeners, offered an effective approach to authenticity analysis. Pyrolysis–mass spectrometry followed by multivariate analysis of the resulting mass spectra enabled non-authentic samples to be discriminated from the authentic product. Hence, an increasingly sophisticated portfolio of analytical strategies are available in order to confirm brand authenticity.

Synopsis This preliminary study was undertaken to provide data from which a more comprehensive investigation to establish the safety in-use of cosmetic talcs could be designed. Methods for collecting and analysing respirable talc generated during the use of loose face powder and adult and baby dusting powders were established. Respirable particles in the air were separated from larger size particles by means of a cyclone and were collected on membrane filters. The collected dust was dissolved in acid and the solution was analysed for magnesium by atomic absorption spectroscopy. From the results the concentrations of talc in the air samples were calculated. The method was used to monitor the in-use levels of a range of cosmetic talcs. Mean concentrations in air sampled for 5 min from the start of use of Chinese grades and Italian 00000 grades of talc formulated for use as loose face powder, adult dusting powder and baby dusting powder were 0.48, 1.13 and 0.21 mg m(-3), respectively. Higher levels were found with micronised adult dusting powder (mean concentration 1.9 mg m(-3)). There was no evidence that the presence of perfume in the talc or the ambient relative humidity in the range 54-74% during use affected the levels of respirable talc, but high relative humidity

Gas chromatographic methods are described for the determination of naturally occurring ethyl carbamate in distilled spirits at levels as low as 5 ppb. Bottled products, such as whisky, gin and brandy, are extracted in the presence of n-propyl carbamate as internal standard and analysed by capillary column gas chromatography with either nitrogen specific or mass spectrometric detection. A shorter extraction procedure is satisfactory when the more sensitive and selective mass spectrometric detection is used. Direct sample injection without extraction may be used for higher alcoholic strength cask and new-make samples. Analysis of 181 blended Scotch whisky samples indicated ethyl carbamate concentrations ranging from 20 to 75 ppb. Concentrations in 48 malt whiskies ranged from 15–100 ppb. Ethyl carbamate was not detected in gin, vodka and rectified neutral alcohol. All concentrations in bottled product fell below the Canadian limit of 150 ppb in distilled spirits.

The systemic absorption of meprobamate, diphenhydramine and pentaerythritol tetranitrate (PETN) has been demonstrated following oral administration of a formulation containing all three drug substances to human volunteers. A study undertaken in dogs has also been made of the pharmacokinetics of the major nitrated metabolite of PETN when the parent drug is administered with and without meprobamate and diphenhydramine. Pentaerythritol mononitrate shows a six-fold increase in both peak plasma concentrations and area under the 0-12 hour plasma concentration-time curve when PETN is co-administered with a combination of meprobamate, diphenhydramine and nicotinic acid. No such increase is apparent when either meprobamate or diphenhydramine is excluded from the dose. Further increases in pentaerythritol mononitrate plasma levels and AUC 0-12 h are observed when all of the drugs are administered as the formulated coated tablet (VisanoCor).

Studies in human volunteers of the pharmacokinetics of the active drugs in the formulations Visano-mini (meprobamate and diphenhydramine HCl), DoloVisano (meprobamate, diphenhydramine HCl, acetylsalicylic acid and codeine phosphate) and VisanoCor (meprobamate, diphenhydramine HCl and pentaerythritol tetranitrate (PETN], have demonstrated systemic absorption of each of the drugs from all of the formulations. Bioequivalence of meprobamate is indicated despite the drug combinations involved. Some differences in diphenhydramine pharmacokinetics are, however, apparent. The bioavailability of meprobamate administered rectally to human volunteers as the marketed preparations DoloVisano Suppositories and Dolo-Visano Suppositories sine codeino, is similar to that observed following oral administration.