Photoluminescent Recognition of Strong Alcoholic Beverages with Carbon Nanoparticles

Ivan I Ivanov; Alexander N Zaderko; Vladimir Lysenko; Thierry Clopeau; Vladyslav V Lisnyak; Valeriy A Skryshevsky

doi:10.1021/acsomega.1c01953

Photoluminescent Recognition of Strong Alcoholic Beverages with Carbon Nanoparticles

ACS Omega. 2021 Jul 12;6(29):18802-18810. doi: 10.1021/acsomega.1c01953. eCollection 2021 Jul 27.

Authors

Ivan I Ivanov^{1

2}, Alexander N Zaderko^{1

2}, Vladimir Lysenko³, Thierry Clopeau⁴, Vladyslav V Lisnyak^{5

6}, Valeriy A Skryshevsky^{1

2}

Affiliations

¹ Institute of High Technologies, Taras Shevchenko National University of Kyiv, Kyiv 01601, Ukraine.
² Corporation Science Park Taras Shevchenko University of Kyiv, Kyiv 01033, Ukraine.
³ Light-Matter Institute (ILM), UMR-5306, University of Lyon (UCBL), Villeurbanne 69622, France.
⁴ Institut Camille Jordan, UMR-5208, University of Lyon (UCBL), Villeurbanne 69622, France.
⁵ Faculty of Chemistry, Taras Shevchenko National University of Kyiv, Kyiv 01601, Ukraine.
⁶ Prešov University in Prešov, Prešov 08001, Slovakia.

Abstract

A simple sensitive method for nonspecific recognition of armagnac, cognac, whiskey, and ethanol/water mixture was developed by using photoluminescence (PL) of carbon nanoparticles (NPs). The carbon NPs were synthesized from the mixture of urea and anhydrous citric acid, followed by few annealing processes to achieve the full effect by solvothermal carbonization. PL features of carbon NPs depend on the alcohol environments in which the NPs are dispersed. PL/PL excitation maps of the alcoholic beverages were mathematically treated, and a final principal component analysis diagram allows visualization of different clusters corresponding to each beverage. The optimal measurement conditions (concentration of NPs in colloidal solution and excitation wavelength) were defined to ensure a reliable recognition level.