Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1425-1431

  Serrano Lourido, Daniel ^a   Saurina, Javier ^a   Hernández Cassou, Santiago ^a   Checa, Antonio ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Liquid chromatography; Mass spectrometry; PCA; PLS DA; Polyphenols; Red wines

Indexed keywords

CHEMOMETRIC DATA ANALYSIS; CHROMATOGRAPHIC PROFILES; CLASSIFICATION RATES; GALLIC ACIDS; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MYRICETIN; PARTIAL LEAST SQUARES-DISCRIMINANT ANALYSIS; PCA; PHENOLIC COMPOUNDS; PLS-DA; POLYPHENOLS; RED WINE; TEST SETS; UV-VIS ABSORPTIONS;

LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS;

PHENOLS;

CIS PICEID ACID; DIMERIC PROCYANIDIN; GALLIC ACID; GALLIC ACID ETHYL ESTER; MALVIDIN 3 O GLUCOSIDE; MYRICETIN; MYRICETIN 3 O GLUCOSIDE; PHENOL DERIVATIVE; QUERCETIN 3 O GLUCURONIDE; TRANS CAFFEOYLTARTARIC ACID; TRANS COUMAROYLTARTARIC ACID; TRANS PICEID ACID; UNCLASSIFIED DRUG; VITISIN A;

ARTICLE; CHEMOMETRIC ANALYSIS; FLUORESCENCE; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; RED WINE; ULTRAVIOLET SPECTROSCOPY;

CHROMATOGRAPHY, LIQUID; DISCRIMINANT ANALYSIS; PHENOLS; SPAIN; SPECIES SPECIFICITY; SPECTROPHOTOMETRY; WINE;

EID: 84865729752     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.010     Document Type: Article

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