| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602058 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Higher alcohols and furaldehydes as chemical descriptors to differentiate tequilas. ⺠Higher alcohols were determined by HS-SPME-GC-MS. ⺠Furaldehydes were determined by HPLC. ⺠BP-MLP-ANN allows complete differentiation between aged and not aged tequilas.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Silvia G. Ceballos-Magaña, Fernando de Pablos, José Marcos Jurado, MarÃa Jesús MartÃn, Ángela Alcázar, Roberto Muñiz-Valencia, Raquel Gonzalo-Lumbreras, Roberto Izquierdo-Hornillos,