Chemists Discover ‘Fingerprinting’ Technique With ‘Huge Potential’ for Gin Industry

Researchers in the United Kingdom trial a technique poised to transform the way consumers and distillers understand gin. (Photo: Leah Rolando/Pexels)

Scientists from Heriot-Watt University and the University of Edinburgh have successfully deployed a technique called nuclear magnetic resonance (NMR) spectroscopy to create a detailed “chemical fingerprint” of gin, The Independent reported Monday. This breakthrough is expected to bring about significant improvements in ensuring the quality of gin during production and help regulatory agencies prevent the creation of fake or substandard products.

The study, featured in the Journal of Brewing and Distilling, delves into the surging gin industry in the U.K. and Scotland, noting its comparably lax regulations compared to the well-regulated whiskey market. In the report, Dr. Dave Ellis emphasized the significance of understanding chemical compounds in gin, asserting that this knowledge could be pivotal for distillers.

“Producers need to know more so that they can ensure they have years of sustainable, flavoursome gin ahead of them,” Ellis explained. “And consumers and importers need to know that gin is genuine and the quality they’re expecting.”

“We know from whisky research that chemical compounds have a huge impact on the flavour and sensory properties of a dram, even though they are in very low concentrations. Understanding which compounds are in a gin, and have an impact on flavour and mouth feel, could help distillers improve their gin, or guarantee uniformity of flavour.”

The technique, which distinguishes itself from the standard way most gins are currently analyzed, provides a comprehensive overview of a gin’s composition in under five minutes.

“At the moment, most gin analysis is carried out using mass spectrometry,” Ellis continued. “It’s effective and highly sensitive but does not provide a complete picture of the composition in a single experiment in the way that NMR can.”

“NMR basically fingerprints the gin’s chemical compounds. It does this by detecting the signals given by the hydrogen atoms in each compound. These act as markers and enable identification. In under five minutes, we end up with an overlay of all these fingerprints, providing a snapshot of the compounds present.”

To conduct their research, the team scrutinized 16 distinct gins, identifying and quantifying the compounds present. According to Ellis, this data is particularly pertinent for consumers, shedding light on additives like sugar in fruit-infused gins and liqueurs.

“We determined which compounds were present in each gin, and in which quantities,” Ellis added. “NMR can distinguish between different structural forms of individual molecules, and there are many of these cases in gin. For example, the flavour compounds pinene and limonene have the same atomic makeup but have different structures and, critically, flavours.”

“We tested some fruit gins and gin liqueurs. The NMR identified the different varieties of sugar present in the gin, which are introduced through flavour additives, and their quantity. This is important information for consumers.”

Aside from its implications for quality control, the study addresses the potential ramifications of climate change on the gin industry. As U.K. distillers heavily rely on imported juniper berries, the researchers posit that alterations in their sourcing due to climate shifts could potentially impact the flavor profile of the gin.

“If their traditional supply dries up, will sourcing juniper berries from elsewhere change the flavor?” asked Ellis. “That’s what we could determine with this technique.”

“NMR has huge potential for the gin industry.”

The researchers envision expanding their inquiries to encompass an array of gin types and other alcoholic beverages, underscoring the transformative potential of NMR spectroscopy in the spirited domain of distillation.

Ellis, emphasizing the distinctions between the well-regulated whisky market and the less-defined gin industry, remarked: “The EU imposes some requirements, but essentially, you can make anything, call it a gin and nobody will give you any trouble. It’s a bit like the wild west.”

“Colleagues at the Heriot-Watt International Centre for Brewing and Distilling have created a database of botanicals and this could be used as a basis of standardisation in the future, but we shouldn’t discourage innovation in gin production.”

“We just need to try and find a way of reassuring consumers that the ‘gin’ that they are drinking really is gin.”

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