Identification of the botanical origin of raw spirits produced from rye, potato, and corn based on volatile compounds analysis using a SPME-MS method

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 24, 2010, Pages 12585-12591

  Jeleń, Henryk H ^a   Ziółkowska, Angelika ^a   Kaczmarek, Anna ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

authentication; botanical origin; raw spirits; SPME MS

Indexed keywords

ALCOHOLIC BEVERAGES; BOTANICAL ORIGIN; CLASSIFICATION ABILITY; CONTROL LABORATORY; LINEAR DISCRIMINANT ANALYSIS; PRE-CONCENTRATION; PRODUCT LABELING; RAPID EXTRACTION; RAW SPIRITS; SAMPLE CLASSIFICATION; SAMPLING CONDITIONS; SOLID-PHASE MICROEXTRACTION; SPME-MS; VOLATILE COMPOUNDS; VOLATILE FRACTIONS;

AUTHENTICATION; BEVERAGES; DISCRIMINANT ANALYSIS; DISTILLATION; EXTRACTION; FACE RECOGNITION; MASS SPECTROMETRY; SILICONES; VOLATILE ORGANIC COMPOUNDS;

PRINCIPAL COMPONENT ANALYSIS;

VOLATILE ORGANIC COMPOUND;

ALCOHOLIC BEVERAGE; ARTICLE; CHEMISTRY; EVALUATION; ISOLATION AND PURIFICATION; MAIZE; MASS SPECTROMETRY; METHODOLOGY; POTATO; QUALITY CONTROL; RYE; SOLID PHASE MICROEXTRACTION; STANDARD;

ALCOHOLIC BEVERAGES; MASS SPECTROMETRY; QUALITY CONTROL; SECALE CEREALE; SOLANUM TUBEROSUM; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS; ZEA MAYS;

SECALE CEREALE; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 78650313381     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102517u     Document Type: Article

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