Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles

Food Chemistry

Volumn 129, Issue 2, 2011, Pages 565-569

  Shen, Fei ^a   Ying, Yibin ^a   Li, Bobin ^b   Zheng, Yunfeng ^b   Zhuge, Qing ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b Shaoxing Testing Institute of Quality Technical Supervision   (China)

Author keywords

Ageing time; Amino acid; Brand; Chinese rice wine; Classification; High performance liquid chromatograph

Indexed keywords

AGEING TIME; ARRAY DETECTION; BRAND; CHINESE RICE WINE; CLASSIFICATION MODELS; CLASSIFICATION RATES; CROSS VALIDATION; EXPERIMENTAL DATA; FREE AMINO ACIDS; HIGH-PERFORMANCE LIQUID CHROMATOGRAPH; HPLC-DAD; LEAVE-ONE-OUT; MULTI VARIATE ANALYSIS; MULTIVARIATE CLASSIFICATION; PARTIAL LEAST SQUARES; RICE WINE;

AMINO ACIDS; CHROMATOGRAPHY; DISCRIMINANT ANALYSIS; LIQUIDS; MULTIVARIANT ANALYSIS; WINE;

PRINCIPAL COMPONENT ANALYSIS;

ALANINE; ARGININE; ASPARTIC ACID; GLUTAMINE; GLYCINE; HISTAMINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; PHENYLALANINE; PROLINE; THREONINE; TYROSINE; VALINE;

AGING; AMINO ACID ANALYSIS; ARTICLE; DIODE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; SAKE; WINE; WINE INDUSTRY;

EID: 79959949909     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.062     Document Type: Article

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