| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 11005662 | Food Chemistry | 2019 | 7 Pages |
Abstract
A principal component analysis showed that both types of vinegars from Modena could be clearly differentiated based on olfactometric data.
Keywords
PDOGC-OTraditional balsamic vinegar of ModenaTSGCHEMSWEEMPPGISPEFLOPCAEuropean UnionSolid phase extractionPrincipal component analysisanalysis of varianceANOVAOdour-active compoundsFruSweetChemicalMass spectrometryAromamiscellaneousProtected geographical indicationGeographical indicationmisgas chromatography-olfactometryCHEFlower
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lara Corsini, Remedios Castro, Carmelo G. Barroso, Enrique Durán-Guerrero,