1H NMR studies on Italian balsamic and traditional balsamic vinegars

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3446-3450

  Consonni, Roberto ^a   Gatti, Alberto ^b  

^a Istituto Nazionale per lo Studio   (Italy)

^b Neotron Spa   (Italy)

Author keywords

NMR; Principal component analysis; Vinegars

Indexed keywords

5 HYDROXYMETHYLFURFURAL; ACETIC ACID; ALCOHOL; CARBOHYDRATE; GLUCOSE; MALIC ACID; VINEGAR; 5-HYDROXYMETHYLFURFURAL; DRUG DERIVATIVE; FURFURAL; MALIC ACID DERIVATIVE;

ARTICLE; PRINCIPAL COMPONENT ANALYSIS; PROTON NUCLEAR MAGNETIC RESONANCE; CHEMISTRY; CLASSIFICATION; FOOD HANDLING; ITALY; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TIME;

ACETIC ACID; ETHANOL; FOOD HANDLING; FURALDEHYDE; GLUCOSE; ITALY; MAGNETIC RESONANCE SPECTROSCOPY; MALATES; TIME FACTORS;

EID: 2542495400     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0355147     Document Type: Article

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