Abstract

In this work, the surface plasmon resonance (SPR) technique is used to determine the quality or adulteration of tequila beverages. Graphic analyses of the position and width of the SPR curve are related to the complex refractive index of the sample, showing differentiated regions where one can easily and unambiguously identify white, aged, or extra-aged tequilas, and even adulterated or low quality tequilas. The curves generated by aged and extra-aged tequilas, with respect to those obtained from white tequilas, are wider, while the resonant peak shifts towards larger angles. This behavior should be attributed to the aging process. The resonance curve is generated in 20 s, minimizing the variations of the SPR curve parameters due to temperature fluctuations.

© 2012 Optical Society of America

Full Article  |  PDF Article

References

You do not have subscription access to this journal. Citation lists with outbound citation links are available to subscribers only. You may subscribe either as an OSA member, or as an authorized user of your institution.

Contact your librarian or system administrator
or
Login to access OSA Member Subscription

Cited By

You do not have subscription access to this journal. Cited by links are available to subscribers only. You may subscribe either as an OSA member, or as an authorized user of your institution.

Contact your librarian or system administrator
or
Login to access OSA Member Subscription

Figures (7)

You do not have subscription access to this journal. Figure files are available to subscribers only. You may subscribe either as an OSA member, or as an authorized user of your institution.

Contact your librarian or system administrator
or
Login to access OSA Member Subscription

Tables (1)

You do not have subscription access to this journal. Article tables are available to subscribers only. You may subscribe either as an OSA member, or as an authorized user of your institution.

Contact your librarian or system administrator
or
Login to access OSA Member Subscription

Equations (5)

You do not have subscription access to this journal. Equations are available to subscribers only. You may subscribe either as an OSA member, or as an authorized user of your institution.

Contact your librarian or system administrator
or
Login to access OSA Member Subscription

Metrics

You do not have subscription access to this journal. Article level metrics are available to subscribers only. You may subscribe either as an OSA member, or as an authorized user of your institution.

Contact your librarian or system administrator
or
Login to access OSA Member Subscription