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dc.contributor.authorPicinelli Lobo, Anna-
dc.contributor.authorRodríguez Madrera, Roberto-
dc.contributor.authorMangas Alonso, Juan José-
dc.date.accessioned2016-11-18T09:12:58Z-
dc.date.available2016-11-18T09:12:58Z-
dc.date.issued2005-
dc.identifier.citationPicinelli, A.; Rodríguez, R. ; Mangas, J.J. A study of cider distillates using sensory and chromatographic data and chemometric analysis. Journal of Food Science. 2005 ; 70 (3) : S204-S207eng
dc.identifier.issn0022-1147-
dc.identifier.urihttp://ria.asturias.es/RIA/handle/123456789/7425-
dc.description.abstractTwenty-one samples of cider distillates have been analyzed for sensory characteristics, volatile and furanic compounds, and low-molecular mass polyphenols. Principal Component Analysis established relationships between sensory attributes and the cider distillates on the basis of the raw material used in their manufacture and aging level. Three sensory descriptors (smoothness, nutty, and toasty) were predicted with good accuracy using 7 aromas as predictor variables and a Partial Least Squares (PLS) model with 2 principal components.eng
dc.language.isoengeng
dc.publisherWileyeng
dc.relation.ispartofJournal of Food Scienceeng
dc.relation.haspart70eng
dc.relation.hasversion3eng
dc.relation.isreferencedbySí, esta versión ha sido citadaeng
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
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dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
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dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/deed.eseng
dc.sourceS204;S207-
dc.subjectSidraeng
dc.subjectTécnicas quimiometricaseng
dc.subjectPropiedad sensorialeng
dc.subjectDestiladoseng
dc.subject.classificationPublicadoeng
dc.titleA study of cider distillates using sensory and chromatographic data and chemometric analysiseng
dc.typearticleeng
Aparece en las colecciones: Agroalimentación y Ganadería
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