Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by mid-infrared spectroscopy

Food Chemistry

Volumn 125, Issue 4, 2011, Pages 1345-1350

  Versari, A ^a   Parpinello, G P ^a   Chinnici, F ^a   Meglioli, G ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

Author keywords

Composition; FT MIR; PLS; Sensory; TBV; Vinegar

Indexed keywords

COMPOSITION; FT-MIR; PLS; SENSORY; TBV; VINEGAR;

FORECASTING; FOURIER TRANSFORMS; INFRARED DEVICES; INFRARED SPECTROSCOPY;

ACETIC ACID;

VINEGAR;

ARTICLE; CHEMOMETRIC ANALYSIS; FEASIBILITY STUDY; INFRARED SPECTROSCOPY; QUALITATIVE ANALYSIS; SCREENING; SENSORY ANALYSIS; VALIDATION PROCESS;

EMILIA; TULIP BREAKING VIRUS;

EID: 78649326390     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.003     Document Type: Article

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