A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques

Food Chemistry

Volumn 92, Issue 4, 2005, Pages 673-679

  Masino, Francesca ^a   Chinnici, Fabio ^b   Franchini, Gian Carlo ^a   Ulrici, Alessandro ^a   Antonelli, Andrea ^a  

^a Dip Interdisc Sc Agrarie   (Italy)

^b Dip Sc Alim   (Italy)

Author keywords

5 Hydroxymethylfurfural; ABT; Aceto balsamico tradizionale; Chemometrics; Principal component analysis; Traditional balsamic vinegar; Vinegar

Indexed keywords

2 FUROIC ACID; FURAN DERIVATIVE; VINEGAR;

ACIDITY; AGING; ARTICLE; DESICCATION; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; MULTIVARIATE ANALYSIS; PARAMETER; QUANTITATIVE ANALYSIS; STATISTICAL SIGNIFICANCE;

EMILIA;

EID: 17444389709     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.08.029     Document Type: Article

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