Elemental characterisation of Andalusian wine vinegars with protected designation of origin by ICP-OES and chemometric approach

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• 作者：P. Panequeup>aup>up> ; up>up>pipaneque@us.esup> ; M.L. Moralesup>bup> ; P. Burgosup>cup> ; L. Ponceup>aup> ; R.M. Callej&oacute ; nup>bup>
• 关键词：Wine vinegar ; Multi-elemental analysis ; ICP-OES ; Multivariate statistic ; Support vector machine
• 刊名：Food Control
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：75
• 期：Complete
• 页码：203-210
• 全文大小：455 K
• 卷排序：75

文摘

Multi-elemental analysis of Andalusian wine vinegars from three PDOs was performed. 21 elements were determined by ICP-OES. Chemometric tools were used for classification purposes. Sr differentiated Jerez vinegars of Montilla-Moriles and Condado de Huelva ones. Good vinegars classification according to geographical origin and ageing time.