HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1678-1683

  Cirlini, M ^a   Caligiani, A ^a   Palla, L ^b   Palla, G ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b ADDENBROOKE S HOSPITAL   (United Kingdom)

Author keywords

Aromatic profile; Balsamic Vinegar of Modena (BVM); Classification Trees (CT); GC MS; HS SPME; Principal Components Analysis (PCA)

Indexed keywords

AROMATIC PROFILES; BALSAMIC VINEGAR OF MODENA (BVM); CLASSIFICATION TREES (CT); GC-MS; HS-SPME; PRINCIPAL COMPONENTS ANALYSIS (PCA);

ACETIC ACID; ALCOHOLS; AROMATIZATION; ESTERS; EXTRACTION; MULTIVARIANT ANALYSIS; PHENOLS; VOLATILE FATTY ACIDS; WOODEN CONTAINERS;

PRINCIPAL COMPONENT ANALYSIS;

2,3 BUTANEDIOL; ACETIC ACID ETHYL ESTER; BALSAMIC VINEGAR; FURAN; ISOPENTYL ALCOHOL; UNCLASSIFIED DRUG; VINEGAR;

AGING; AROMA; ARTICLE; CHEMOMETRICS; GAS CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION;

EID: 77957020861     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.065     Document Type: Article

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