{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,14]],"date-time":"2026-02-14T01:50:02Z","timestamp":1771033802094,"version":"3.50.1"},"reference-count":47,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2023,11,4]],"date-time":"2023-11-04T00:00:00Z","timestamp":1699056000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The aim of this study was to evaluate the ability of a droplet collar accessory attached to a portable near-infrared (NIR) instrument to characterize the artificial contamination of methanol in commercial whisky samples. Unadulterated samples (n = 12) were purchased from local bottle shops where adulterated samples were created by adding methanol (99% pure methanol) at six levels (0.5%, 1%, 2%, 3%, 4% and 5% v\/v) to the commercial whisky samples (controls). Samples were analyzed using a drop collar accessory attached to a MicroNIR Onsite instrument (900\u20131650 nm). Partial least squares (PLS) cross-validation statistics obtained for the prediction of all levels of methanol (from 0 to 5%) addition were considered adequate when the whole adulteration range was used, coefficient of determination in cross-validation (R2cv: 0.95) and standard error in cross of validation (SECV: 0.35% v\/v). The cross-validation statistics were R2cv: 0.97, SECV: 0.28% v\/v after the 0.5% and 1% v\/v methanol addition was removed. These results showed the ability of using a new sample presentation attachment to a portable NIR instrument to analyze the adulteration of whisky with methanol. However, the low levels of methanol adulteration (0.5 and 1%) were not well predicted using the NIR method evaluated.<\/jats:p>","DOI":"10.3390\/s23218969","type":"journal-article","created":{"date-parts":[[2023,11,4]],"date-time":"2023-11-04T15:41:41Z","timestamp":1699112501000},"page":"8969","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["The Use of a Droplet Collar Accessory Attached to a Portable near Infrared Instrument to Identify Methanol Contamination in Whisky"],"prefix":"10.3390","volume":"23","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5888-3358","authenticated-orcid":false,"given":"Adam","family":"Kolobaric","sequence":"first","affiliation":[{"name":"School of Science, RMIT University, Melbourne 3000, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4775-127X","authenticated-orcid":false,"given":"Rebecca","family":"Orrell-Trigg","sequence":"additional","affiliation":[{"name":"School of Science, RMIT University, Melbourne 3000, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Seth","family":"Orloff","sequence":"additional","affiliation":[{"name":"School of Science, RMIT University, Melbourne 3000, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Vanessa","family":"Fraser","sequence":"additional","affiliation":[{"name":"School of Science, RMIT University, Melbourne 3000, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"James","family":"Chapman","sequence":"additional","affiliation":[{"name":"Faculty of Science, University of Queensland, Brisbane 4072, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6247-8817","authenticated-orcid":false,"given":"Daniel","family":"Cozzolino","sequence":"additional","affiliation":[{"name":"Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation(QAAFI), University of Queensland, Brisbane 4072, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,11,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Power, A.C., N\u00e9ill, C.N., Geoghegan, S., Currivan, S., Deasy, M., and Cozzolino, D. 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