A new FT-IR method combined with multivariate analysis for the classification of vinegars from different raw materials and production processes

Journal of the Science of Food and Agriculture

Volumn 90, Issue 4, 2010, Pages 712-718

  Guerrero, Enrique Durán ^a   Mejías, Remedios Castro ^a   Marín, Ramón Natera ^a   Lovillo, Miguel Palma ^a   Barroso, Carmelo García ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Mid infrared; Organic acid; Pattern recognition methods; Polyphenols; Vinegar; Volatile compounds

Indexed keywords

ACETIC ACID;

ARTICLE; CHEMISTRY; CLASSIFICATION; DISCRIMINANT ANALYSIS; FOOD ANALYSIS; INFRARED SPECTROSCOPY; METHODOLOGY; MULTIVARIATE ANALYSIS; REGRESSION ANALYSIS; STATISTICS; VALIDATION STUDY; WOOD; PROCEDURES;

ACETIC ACID; DISCRIMINANT ANALYSIS; FOOD ANALYSIS; LEAST-SQUARES ANALYSIS; MULTIVARIATE ANALYSIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STATISTICS AS TOPIC; WOOD;

EID: 76749162015     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3873     Document Type: Article

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