Chemometric characterization of the cypriot spirit "Zivania"

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 13, 2005, Pages 5067-5073

  Kokkinofta, Rebecca I ^a   Theocharis, Charis R ^a  

^a UNIVERSITY OF CYPRUS   (Cyprus)

Author keywords

1H NMR spectroscopy; Alcoholic beverage; Authenticity; Classification; Discriminant analysis; Sugars; Trace elements; Volatile compounds; Zivania

Indexed keywords

ALCOHOLIC BEVERAGE; ARTICLE; CLASSIFICATION; CYPRUS; FRUIT; GAS CHROMATOGRAPHY; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

ALCOHOLIC BEVERAGES; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CYPRUS; FRUIT; MAGNETIC RESONANCE SPECTROSCOPY; VITIS;

EID: 22244465858     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0478814     Document Type: Article

References (34)

1. Kokkinofta, R. Authenticity of the Cypriot Traditional Spirit Zivania. Ph.D. Thesis, University of Cyprus, 2003.
2. Kokkinofta, R.; Petrakis, P. V.; Mavromoustakos, T.; Theocharis, C. R. Authenticity of the Traditional Cypriot Spirit "Zivania" on the Basis of Metal Content Using a Combination of Coupled Plasma Spectroscopy and Statistical Analysis. J. Agric. Food Chem. 2003, 51, 6233-6239.
3. Kythreotou, F. The Book of Cyprus Wine; Intercollege Press: Nicosia, 2003; pp 110-116.
4. Constantinou, Y. The Cyprus Wine Guide 2004-2005; Oinou Symvouleftiki: Nicosia, 2004; pp 130-137.
5. Silva, M. L.; Macedo, A. C.; Malcata, F. Review: Steam distilled spirits from fermented grape pomace. Food Sci. Technol. Int. 2000, 6, 285-300.
6. Soufleros, E.; Bertrand, A. Etude sur le "Tsipouro", eau-de-vie de marc traditionnelle de Grèce, précurseur de l'ouzo. Connaiss. Vigne Vin 1987, 21 (2), 93-111.
7. European Soil Bureau. Geo-referenced soil data-base for Europe, Version 1.0; Ispra: Italy, 1998.
8. Hadjiparaskevas, C. Options Méditerranéennes, Série B 2003, n.34, 101-114.
9. Hall, J. M.; Walls, C. C.; Yang, J. S. Constructional features of the Troodos ophiolite and implications for the distribution of ore bodies and the generation of ocean crust: Reply. Can. J. Earth Sci. 1990, 27, 1139-1141.
10. Herrero, C.; Medina, B. Use of Some Mineral Elements in Differentiation of Galicia Wines. Connaiss. Vigne Vin 1990, 24, 147-156.
11. Latorre, M. J.; Jares, C. G.; Medina, B.; Herrero, C. Pattern Recognition Analysis Applied to Classification of Wines from Galicia with Certified Brand of Origin. J. Agric. Food Chem. 1994, 42, 1451-1455.
12. Mazzoleni, V.; Colagrande, O. Composition of Bottle-fermented Italian Sparkling Wines. Ital. J. Food Sci. 1993, n.2.
13. Vasconcelos, P.; Chaves, H. Classification of Elementary Wines of Vitis Vinifera Varieties by Pattern Recognition of Free Amino acids Profiles. J. Agric. Food Chem. 1989, 37, 931-937.
14. Etievant, P.; Pascal, S.; Bouvier, J. C.; Symonds, P.; Bertrand, A. Varietal and geography classification of French red wines in terms of elements, amino acids and aromatic alcohols. J. Sci. Food Agric. 1988, 45, 25-41.
15. Vogels, J. T. W. E.; Tas, A. C.; an den Berg, F.; an der Greef, J. A new method for classification of wines based on proton and carbon-13 NMR spectroscopy in combination with pattern recognition techniques. Lab. Inf. Manage. 1993, 21, 249-258.
16. Cruz Ortiz, M. C.; Saez, J. A.; Palacios, J. L. Typification of alcoholic distillates by multivariate techniques using data from chromatographic analyses. Analyst 1993, 118, 801-805.
17. Abbot Nikiforos of Holy Monastery of Kykkos. Alcoholic drink made from extract of grapes with flavour and taste of cinnamon. Eur. Pat. Appl. 0-708-822, 1995.
18. Abbot Nikiforos of Holy Monastery of Kykkos. Alcoholic drink made from extract of grapes with flavour and taste of cinnamon. WO 95 29227, 1995.
19. Kosir, I. J.; Kidric, J. Identification of Amino Acids in Wines by One- and Two- Dimensional Nuclear Magnetic Resonance Spectroscopy. J. Agric. Food Chem. 2001, 49, 50-56.
20. Versini, G.; Orriols, I.; alla Serra, A. Aroma components of Galician Albarino, Loureira and Godello wines. Vitis 1994, 33, 165-170.
21. Silva, M. L.; Malcata, F. X.; (de) Revel, G. Review: Volatile contents of grape marc in Portugal. J. Food Compos. Anal. 1996, 9, 72-80.
22. Ashurst, P. R.; Dennis, M. J. Food Authentication; Blackie Academic & Professional: Chapman & Hall, London, U.K. 1996.
23. Kowalski, B. R.; Bender, C. F. Patern recognition. A powerful approach to interpreting chemical data. J. Am. Chem. Soc. 1972, 94, 5632-5639.
24. Defernez, M. Methods based on Principal Component Analysis of Mid-Infrared Spectra: A new approach for the classification and authentication of fruit products. Ph.D. Thesis, University of Norwich, 1996.
25. Frias, S.; Trujillo, J. P. P.; Pena, E. M.; Conde, J. E. Classification and differentiation of bottled sweet wines of Canary Islands (Spain) by their metallic content. Eur. Food Res. Technol. 2001, 213, 145-149.
26. Breiman, L.; Friedman, J.; Olshen, R.; Stone, C. Classification Regression Trees; Chapman & Hall: Wadsworth, CA, 1984.
27. Morrison, D. F. Multivariate Statistical Methods; McGraw-Hill: Singapore, 1984.
28. Wilkinson, L. Mobiles; Northwestern University, Dept of Statistics: Evanston, IL, 1985.
29. Johnson, R. A.; Wichern, D. W. Applied Multivariate Statistical Analysis; Prentice Hall: Englewood Cliffs, NJ, 1998.
30. Minitab, Inc. Software for Chemometric Analysis, (Users' Manual); State College, PA, 1995.
31. Gonzalez, G.; Pena-Mendez, E. M. Multivariate data analysis in classification of must and wine from chemical measurements. Eur. Food Res. Technol. 2000, 212, 100-107.
32. Kosir, I.; Kocjancic, M.; Ogrinc, N.; Kidric, J. Use of SNIF-NMR and IRMS in combination with chemometric methods for the determination of capitalization and geographical origin of wines. Anal. Chem. 2001, 429, 195-206.
33. Vogels, J. T. W. E.; Tas, A. C.; an den Berg, F.; an der Greef, J. A new method for classification of wines based on proton and carbon-13 NMR spectroscopy in combination with pattern recognition techniques. Lab. Inf. Manage. 1993, 21, 249-258.
34. Moret, I.; Scarponi, G.; Cescon, P. Chemometric Characterization of Five Venetian White Wines. J. Agric. Food Chem. 1994, 42, 1143-1153.