Chemometric analysis and volatile compounds of traditional balsamic vinegars from Modena

In order to characterise traditional balsamic vinegars from Modena some volatile compounds have been dosed. These substances, responsible for flavour, were extracted after 3 h of stripping with nitrogen and adsorbed by activated charcoal and tenax. The data collected were successively elaborated wit...

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Bibliographic Details
Published inJournal of food engineering Vol. 50; no. 2; pp. 77 - 90
Main Author Del Signore, Antonella
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.11.2001
Elsevier
Subjects
Biological and medical sciences
Chemometrics
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Linear discriminant analysis
Linear principal component analysis
Traditional balsamic vinegar
Volatile compounds
Wines and vinegars
Italy
Europe
Volatile compounds
Linear discriminant analysis
Linear principal component analysis
Chemometrics
Traditional balsamic vinegar
Characterization
Volatile compound
Dicotyledones
Angiospermae
Balsaminaceae
Spermatophyta
Vinegar
Adulteration
Flavor
Principal component analysis
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Summary:In order to characterise traditional balsamic vinegars from Modena some volatile compounds have been dosed. These substances, responsible for flavour, were extracted after 3 h of stripping with nitrogen and adsorbed by activated charcoal and tenax. The data collected were successively elaborated with multivariate statistical techniques. While linear principal component analysis (LPCA) could not permit an unequivocal differentiation, discriminant method has given a complete discrimination among the various kinds of vinegars.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(00)00195-3