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Por favor, use este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/2142
Título : Typification of cider brandy on the basis of cider used in its manufacture
Autor : Rodríguez Madrera, Roberto
Mangas Alonso, Juan J.
Palabras clave : Typification
Cider brandy
Raw material
Volatile
Fecha de publicación : abr-2005
Editorial : American Chemical Society
Citación : Rodríguez Madrera, Roberto; Mangas Alonso, Juan J. Typification of Cider Brandy on the Basis of Cider Used in Its Manufacture. Journal of Agricultural and Food Chemistry. 2005; 53 (8): 3071-3075.
Resumen : A study of typification of cider brandies on the basis of the origin of the raw material used in their manufacture was conducted using chemometric techniques (principal component analysis, linear discriminant analysis, and Bayesian analysis) together with their composition in volatile compounds, as analyzed by gas chromatography with flame ionization to detect the major volatiles and by mass spectrometric to detect the minor ones. Significant principal components computed by a double cross-validation procedure allowed the structure of the database to be visualized as a function of the raw material, that is, cider made from fresh apple juice versus cider made from apple juice concentrate. Feasible and robust discriminant rules were computed and validated by a cross-validation procedure that allowed the authors to classify fresh and concentrate cider brandies, obtaining classification hits of >92%. The most discriminating variables for typifying cider brandies according to their raw material were 1-butanol and ethyl hexanoate.
URI : http://ria.asturias.es/RIA/handle/123456789/2142
ISSN : 0021-8561
Aparece en las colecciones: Agroalimentación y Ganadería
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