Calibration model transfer in mid-infrared process analysis with in situ attenuated total reflectance immersion probes.

Process applications of mid-infrared (MIR) spectrometry may involve replacement of the spectrometer and/or measurement probe, which generally requires a calibration transfer method to maintain the accuracy of analysis. In this study, direct standardisation (DS), piecewise direct standardisation (PDS) and spectral space transformation (SST) were compared for analysis of ternary mixtures of acetone, ethanol and ethyl acetate. Three calibration transfer examples were considered: changing the spectrometer, multiplexing two probes to a spectrometer, and changing the diameter of the attenuated total reflectance (ATR) probe (as might be required when scaling up from lab to process analysis). In each case, DS, PDS and SST improved the accuracy of prediction for the test samples, analysed on a secondary spectrometer-probe combination, using a calibration model developed on the primary system. When the probe diameter was changed, a scaling step was incorporated into SST to compensate for the change in absorbance caused by the difference in ATR crystal size. SST had some advantages over DS and PDS: DS was sensitive to the choice of standardisation samples, and PDS required optimisation of the window size parameter (which also required an extra standardisation sample). SST only required a single parameter to be chosen: the number of principal components, which can be set equal to the number of standardisation samples when a low number of standards (n < 7) are used, which is preferred to minimise the time required to transfer the calibration model.

Detection of counterfeit Scotch whisky samples using mid-infrared spectrometry with an attenuated total reflectance probe incorporating polycrystalline silver halide fibres.

Two methods of analysis were developed to permit detection of counterfeit Scotch whisky samples using a novel attenuated total reflectance (ATR) diamond-tipped immersion probe for mid-infrared (MIR) spectrometry. The first method allowed determination of the ethanol concentration (35-45% (v/v)) in situ without dilution of the samples; the results obtained compared well with the supplied concentrations (average relative error of 1.2% and 0.8% for univariate and multivariate partial least squares (PLS) calibration, respectively). The second method involved analysis of dried residues of the whisky samples and caramel solutions on the diamond ATR crystal; principal component analysis (PCA) of the spectra was used to classify the samples and investigate the colorant added. Seventeen test whisky samples were successfully categorised as either authentic or counterfeit in a blind study when both MIR methods were used.