Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines
详细信息 查看全文
- 作者：Saioa Elcoroaristizabala ; Raquel M. Callejó ; nb ; rcallejon@us.es" class="auth_mail" title="E-mail the corresponding author ; Jose M. Amigoc ; Juan A. Ocañ ; a-Gonzá ; lezd ; M. Lourdes Moralesb ; Cristina Ubedae
- 关键词：Browning ; Sparkling wine ; Heating ; Storage ; PARAFAC ; Kinetic modeling
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 September 2016
- 年：2016
- 卷：206
- 期：Complete
- 页码：284-290
- 全文大小：1206 K
文摘
- m" id="list_l0005">
- •
Browning in sparkling wines was assessed by fluorescence EEM spectroscopy-PARAFAC.
- •
Four component PARAFAC model explained spectral profiles of different sparkling wines.
- •
The third PARAFAC factor (465/530 nm), A420 and 5-HMF content were highly correlated.
- •
The pairs 465/530 nm and 280/380 nm are useful to monitor the browning in sparkling wines.