Chinese vinegar classification via volatiles using long-optical-path infrared spectroscopy and chemometrics

Food Chemistry

Volumn 194, Issue , 2016, Pages 95-100

  Dong, D ^a   Zheng, W ^a   Jiao, L ^a   Lang, Y ^a   Zhao, X ^a  

^a INSTITUTE OF PLANT AND ENVIRONMENT PROTECTION   (China)

Author keywords

Chemometrics; Chinese vinegar; Infrared spectroscopy; Volatiles

Indexed keywords

INFRARED SPECTROSCOPY; SPECTROMETERS; SPECTROSCOPY;

CHEMOMETRICS; CHEMOMETRICS ANALYSIS; CHINESE VINEGAR; CLASSIFICATION MODELS; DETECTION SENSITIVITY; LONG OPTICAL PATH; SPECTRAL CHARACTERISTICS; VOLATILES;

ACETIC ACID;

ACID; ALCOHOL DERIVATIVE; ESTER; FURFURAL; VINEGAR; VOLATILE AGENT; ACETIC ACID;

ARTICLE; CHEMOMETRICS; FOOD ANALYSIS; FOOD COMPOSITION; INFRARED SPECTROSCOPY; OPTICS; ASIAN CONTINENTAL ANCESTRY GROUP; CHEMISTRY; HUMAN; INFRARED SPECTROPHOTOMETRY; PROCEDURES; VOLATILIZATION;

ACETIC ACID; ASIAN CONTINENTAL ANCESTRY GROUP; HUMANS; SPECTROPHOTOMETRY, INFRARED; VOLATILIZATION;

EID: 84938921405     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.005     Document Type: Article

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