The new device mimics a human nose to sniff out fake whisky


Sydney University of technology has developed an electronic device that can sniff out fake whisky more easily than ever before.

According to Smithsonian magazine, the Australian university has high hopes for Nos. e. it says the new technology can identify different whisky styles, brands and regions by “smelling” samples. The device is likely to provide whisky lovers with some much-needed reassurance as they decide to pay a high price for a mouthwatering bottle next time.

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A 2020 study by the centre for environmental research at the University of Scotland (suerc) found that up to 40% of Single Malt Scotch Whisky sold in Collectible bottles in 2018 was either fake or distilled in a different year than the claimed year. Sydney University of technology believes its equipment can help solve this problem. The technology, developed by a team of professors and doctoral students led by associate professor Steven Su, uses eight gas sensors to simulate the human olfactory system. The electronic nose sniffs a small portion of whisky, evaluates each odor molecule detected, and then inputs the data into the computer, which uses algorithms to identify whisky and its characteristics.


The test was conducted at the electronic trade show in Australia and bit- Credit: Sydney University of Technology

Sydney University of Technology

This is not the first technique we’ve seen to label fake whisky – suerc uses radiocarbon dating to analyze Spirits – but this version is fast, accurate and relatively cheap. According to a paper published in the IEEE sensors journal earlier this month, Nos. e was used to determine the differences between three single malt whiskies and three mixed malt whiskies made by Johnny Walker, ardberg, Chivas and McCullen in less than four minutes. CeBIT Australia Trade Show 2019. The prototype accurately identified the producing area of whisky 100% of the time, its brand 96.15% of the time and 92.31. Not bad?

“So far, to detect differences between whiskies, either trained whisky connoisseurs are required, but they may still make mistakes, or laboratory scientists need complex and time-consuming chemical analysis,” Su said in a statement issued by the University “Therefore, a quick, easy-to-use, real-time assessment of whisky to identify quality and detect any adulteration or fraud is very beneficial to high-end wholesalers and buyers.”

In addition to identifying counterfeit whisky, Sydney University of technology has also seen other uses of Nos. E. The school said that the technology can also be used to determine the legitimacy of wine, brandy and perfume, and ultimately can be used in medical applications, such as disease detection.

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