2024-11-052024-11-052020-05MARTINS, Kariolanda Cristina de Andrade Rezende et al. Determination of the alcoholic content in whiskeys using micellar electrokinetic chromatography on microchips. Food Chemistry, [s. l.] v. 329, e127175, 2020. DOI: 10.1016/j.foodchem.2020.127175. Disponível em: https://www.sciencedirect.com/science/article/pii/S0308814620310372?via%3Dihub. Acesso em: 8 ago. 2024.0308-8146e- 1873-7072http://repositorio.bc.ufg.br//handle/ri/25782This report describes the development of a methodology based on micellar electrokinetic chromatography for the separation of alcohols on chip-based systems aiming the determination of alcoholic content in whiskey samples. The separation conditions were optimized the best results were achieved using 50 mmolL-1 phosphate buffer containing 30 mmolL-1 sodium dodecyl sulfate. The alcoholic content was determined in 16 seized whiskey samples from 4 different brands as well as in the original samples. The methodology presented herein allowed the correct classification of 75% of the seized samples as adulterated and the data obtained did not statistically differ from those recorded by a reference technique. The proposed analytical approach emerges as a promising tool to provide a rapid screening of the beverages authenticity and it may be useful to be widely explored for the quality control.engAcesso Abertohttp://creativecommons.org/licenses/by-nc-nd/4.0/AdulterationBeveragesContactless conductivity detectionForensic chemistryMicrochip electrophoresisMicrofluidic devicesArtigo10.1016/j.foodchem.2020.127175