Differentiation of bread made with whole grain and refined wheat (T. aestivum) flour using LC/MS-based chromatographic fingerprinting and chemometric approaches

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Differentiation of bread made with whole grain and refined wheat (T. aestivum) flour using LC/MS-based chromatographic fingerprinting and chemometric approaches

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作者：Ping Geng ; James M. Harnly ; Pei Chen ; ^{pei.chen@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author}
关键词：5-n-heneicosylresorcinol (PubChem CID ; 155461) ; 5-n-nonadecylresorcinol (PubChem CID ; 161858) ; 5-n-tricosylresorcinol (PubChem CID ; 155462) ; 5-n-pentadecylresorcinol (PubChem CID ; 155463) ; PE(16 ; 0/18 ; 2) (PubChem CID ; 9546747) ; linoleic acid (PubChem CID ; 5280450)
刊名：Journal of Food Composition and Analysis
出版年：2016
出版时间：April 2016
年：2016
卷：47
期：Complete
页码：92-100
全文大小：2119 K

文摘

•: Fuzzy chromatography mass spectrometric (FCMS) fingerprinting method was developed.
•: PCA and SIMCA based on FCMS fingerprints differentiate whole/refined wheat bread.
•: Alk(en)ylresorcinols discriminate whole grain and refined bread