For a more detailed analysis of whisky, Uhrín et al. developed a high-resolution mass spectrometry method that looks at the concentrations of chemical species . This technique is advantageous as it accounts for compounds that may absorb over a similar UV-Vis range, however this method only identifies compounds by their molecular formula, and therefore does not account for isomers or isotopes. Chemometrics are employed in both techniques to avoid the issue of manually identifying a series of congeners (distinctive chemical constituents of a sample, e.g., the unique aromatic profile for a whisky) for each brand, and to avoid measuring a calibration curve for each of these, but rather to generate a statistical model that accounts for every constituting chemical.