Chemometric analysis and volatile compounds of traditional balsamic vinegars from Modena

被引：50

作者：

Del Signore, A ^{[1
]}

机构：

[1] Univ G DAnnunzio, Dipartimento Sci, I-65127 Pescara, Italy

来源：

JOURNAL OF FOOD ENGINEERING | 2001年 / 50卷 / 02期

关键词：

traditional balsamic vinegar; volatile compounds; chemometrics; linear principal component analysis; linear discriminant analysis;

D O I：

10.1016/S0260-8774(00)00195-3

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In order to characterise traditional balsamic vinegars from Modena some volatile compounds have been dosed. These substances, responsible for flavour, were extracted after 3 h of stripping with nitrogen and adsorbed by activated charcoal and tenax. The data collected were successively elaborated with multivariate statistical techniques. While linear principal component analysis (LPCA) could not permit an unequivocal differentiation, discriminant method has given a complete discrimination among the various kinds of vinegars. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：77 / 90

页数：14