Polyalcohols in vinegar as an origin discriminator

被引：20

作者：

Antonelli, A

Zeppa, G

Gerbi, V

Carnacini, A

机构：

[1] DIVAPRA,SETTORE MICROBIOL IND AGR,I-10126 TURIN,ITALY

[2] IST MICROBIOL & TECNOL AGR & FORESTALE,I-89061 GALLINA,RC,ITALY

来源：

FOOD CHEMISTRY | 1997年 / 60卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(96)00360-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Polyalcohol content in vinegars of different botanical and geographical origin was studied by means of capillary gas chromatography. The data were statistically evaluated in order to discriminate the different vinegar types. Wine vinegars did not show a characteristic polyalcohol pattern, while apple vinegars and alcohol vinegars were well recognizable. The former had high sorbitol content and the latter showed the lowest amount of polyalcohols. Statistical analysis showed that polyalcohol determination is a possible tool to discriminate vinegar raw material at least for white products. (C) 1997 Elsevier Science Ltd.

引用

页码：403 / 407

页数：5

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