Chemometric Analysis for the Detection of Biogenic Amines in Chilean Cabernet Sauvignon Wines: A Comparative Study between Organic and Nonorganic Production

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Yanez L ^a   Saavedra, J ^b,c   Martinez C ^a   Cordova A ^b   Ganga, M A ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO   (Chile)

^c Centro Regional de Estudios en Alimentos Saludables Valparaiso   (Chile)

Author keywords

Biogenic amines; Chemometrics; Fermentation; Wine

Indexed keywords

BIOGENIC AMINE; CADAVERINE; HISTAMINE; LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE; PUTRESCINE; TYRAMINE;

ARTICLE; BIOSYNTHESIS; CHEMISTRY; CHILE; COMPARATIVE STUDY; FERMENTATION; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; METHODOLOGY; ORGANIC FOOD; PRODUCT SAFETY; REPRODUCIBILITY; STATISTICAL MODEL; VITIS; WINE;

BIOGENIC AMINES; CADAVERINE; CHILE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD HANDLING; FOOD, ORGANIC; HISTAMINE; LACTIC ACID; LACTOBACILLACEAE; LINEAR MODELS; MALATES; PUTRESCINE; REPRODUCIBILITY OF RESULTS; TYRAMINE; VITIS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 84864626165     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02796.x     Document Type: Article

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