Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1461-1465

  Yucesoy, Dila ^a   Ozen, Banu ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Adulteration; Aniseed spirit; Chemometrics; Mid infrared spectroscopy; Raki

Indexed keywords

ALCOHOLIC BEVERAGES; BEVERAGES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; METHANOL; SPECTROMETERS;

ADULTERATION; ANISEED SPIRIT; CHEMOMETRICS; MID-INFRARED SPECTROSCOPY; RAKI;

PRINCIPAL COMPONENT ANALYSIS;

METHANOL;

ABSORPTION; ACCURACY; ALCOHOLIC BEVERAGE; ANISE; ARTICLE; CALIBRATION; CHEMOMETRIC ANALYSIS; DISTILLATION; FILTRATION; FOOD CONTROL; FOOD PROCESSING; NEAR INFRARED SPECTROSCOPY; PREDICTION; RAKI;

EID: 84878381229     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.015     Document Type: Article

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