Determination of polyphenolic compounds of red wines by UV-VIS-NIR spectroscopy and chemometrics tools

Food Chemistry

Volumn 158, Issue , 2014, Pages 28-34

  Martelo Vidal, M J ^a   Vazquez M ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Phenolic compounds; PLS; Red wine; trans Resveratrol; UV VIS NIR spectroscopy

Indexed keywords

CALIBRATION; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; NONDESTRUCTIVE EXAMINATION; ORGANIC COMPOUNDS; POLYPHENOLIC COMPOUNDS; PRINCIPAL COMPONENT ANALYSIS; RESVERATROL; SPECTRUM ANALYSIS;

PHENOLIC COMPOUNDS; PLS; RED WINE; TRANS-RESVERATROL; UV-VIS-NIR SPECTROSCOPY;

FLAVONOIDS;

CATECHIN; EPICATECHIN; MALVIN; OENIN; POLYPHENOL DERIVATIVE; QUERCETIN; RESVERATROL; SYRINGIC ACID; UNCLASSIFIED DRUG; FLAVONOID; POLYPHENOL; STILBENE DERIVATIVE;

ARTICLE; CALIBRATION; CHEMOMETRICS; CONTROLLED STUDY; DRUG DETERMINATION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NEAR INFRARED SPECTROSCOPY; PLASMOPARA VITICOLA; POLYMERASE CHAIN REACTION; RED WINE; ULTRAVIOLET RADIATION; ANALYSIS; CHEMISTRY; PROCEDURES; WINE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; POLYPHENOLS; SPECTROSCOPY, NEAR-INFRARED; STILBENES; WINE;

EID: 84896502905     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.080     Document Type: Article

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