Identification of reddish alcoholic beverages by GC/MS using aroma components as indicators

Yoshihiro Hida, Keiko Kudo, Naoki Nishida, Noriaki Ikeda

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

A method to identify reddish alcoholic beverages used for dissolving stimulant drugs was devised using aroma components as indicators. Thirteen brands of beverages including red wines, blueberry liquors, raspberry liquors, strawberry liquor, a mixture of red wine and blueberry juice and a mixture of red wine and grape juice were examined. Aroma components in each sample were effectively concentrated with a porous polymer beads column (Porapak Q®) and were analyzed by gas chromatography/mass spectrometry (GC/MS). Specific aroma components were detected in each beverage and reddish alcoholic beverages were successfully classified into five groups using five aroma components as indicators. The present method should prove to be useful in criminal investigations.

Original languageEnglish
Pages (from-to)237-240
Number of pages4
JournalLegal Medicine
Volume3
Issue number4
DOIs
Publication statusPublished - 2001

All Science Journal Classification (ASJC) codes

  • Pathology and Forensic Medicine
  • Issues, ethics and legal aspects

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