Fluorescence spectroscopy and multivariate methods for the determination of brandy adulteration with mixed wine spirit

Food Chemistry

Volumn 159, Issue , 2014, Pages 193-199

  Markechová, Diana ^a   Májek, Pavel ^a   Sádecká, Jana ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Beverage; Excitation emission matrix fluorescence; Parallel factor analysis; Partial least squares

Indexed keywords

BEVERAGES; FACTOR ANALYSIS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MEAN SQUARE ERROR; MULTIVARIANT ANALYSIS; WAVELENGTH;

EMISSION WAVELENGTH; EXCITATION WAVELENGTH; EXCITATION-EMISSION MATRIX FLUORESCENCES; MULTIVARIATE METHODS; PARALLEL FACTOR ANALYSIS; PARTIAL LEAST SQUARE (PLS); PARTIAL LEAST-SQUARES REGRESSION; ROOT-MEAN-SQUARE ERROR OF PREDICTIONS;

WINE;

ALGORITHM; ARTICLE; BRANDY; CALIBRATION; CHEMOMETRIC ANALYSIS; FACTORIAL ANALYSIS; FACTORIAL DESIGN; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; PARTIAL LEAST SQUARES REGRESSION; PREDICTION; ULTRAVIOLET SPECTROSCOPY; WINE; ANALYSIS; FOOD CONTAMINATION; PROCEDURES; REGRESSION ANALYSIS; SPECTROFLUOROMETRY;

CALIBRATION; FOOD CONTAMINATION; LEAST-SQUARES ANALYSIS; SPECTROMETRY, FLUORESCENCE; WINE;

EID: 84897554105     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.085     Document Type: Article

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