The variations in temperature during the analysis of alcoholic beverages are of importance to develop protocols based on near infrared spectroscopy. The objective of this study was to evaluate the effect of increasing temperature on the near infrared spectra of whisky samples using two-dimensional correlation spectroscopy. Whisky samples from different commercial labels were analyzed at four different temperatures (25°C, 35°C, 45°C, and 55°C) using a UV–VIS–NIR instrument. Asynchronous and synchronous two-dimensional correlation spectroscopy was used to reveal the effect of temperature on the near infrared spectra of the samples. The results of this study indicated that temperatures between 40°C and 55°C alter absorption at specific wavelengths in the near infrared region of the whisky samples analyzed. The combination of near infrared spectroscopy with two-dimensional correlation spectroscopy has the potential to dramatically improve the efficiency of analytical laboratories, considering the range of data that can be collected.

中文翻译：

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使用二维光谱解释温度对威士忌近红外光谱的影响

酒精饮料分析过程中的温度变化对于开发基于近红外光谱的协议非常重要。本研究的目的是使用二维相关光谱法评估温度升高对威士忌样品近红外光谱的影响。使用 UV-VIS-NIR 仪器在四种不同温度（25°C、35°C、45°C 和 55°C）下分析来自不同商业标签的威士忌样品。异步和同步二维相关光谱用于揭示温度对样品近红外光谱的影响。这项研究的结果表明，40°C 到 55°C 之间的温度会改变分析的威士忌样品近红外区域特定波长的吸收。