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Por favor, use este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/783
Título : Chemical Characterization of Asturian Cider
Autor : Picinelli Lobo, Anna M.
Suárez, Belén
Moreno Fernández, Javier
Rodríguez, Roberto
Caso-García, Lourdes M.
Mangas Alonso, Juan J.
Palabras clave : Alcoholic beverages
Cider composition
HPLC
GC
Fecha de publicación : sep-2000
Editorial : American Chemical Society
Citación : Picinelli, Anna; Suárez, Belén; Moreno, Javier; Rodríguez, Roberto; Caso-García, Lourdes Mª; Mangas, Juan José. Chemical Characterization of Asturian Cider. Journal of Agricultural and Food Chemistry. 2000; 484 (9): 3997-4002.
Resumen : Ninety-four samples of Asturian natural cider were analyzed for titratable and volatile acidities, pH, alcoholic, total polyphenol, and acidic polysaccharide contents, nonvolatile acids, polyalcohols, residual sugars, and major volatile compounds. A partial least-squares regression analysis (PLR-1) was performed to correlate the chemical composition and the origin of the raw material, the cider samples being grouped into two categories: an “odd” class, cider made from foreign apples (1995 and 1997), and an “even” class, ciders made from Asturian apples (1996 and 1998). The mathematical model has a multiple linear correlation coefficient of 80%.
URI : http://ria.asturias.es/RIA/handle/123456789/783
ISSN : 0021-8561
Aparece en las colecciones: Agroalimentación y Ganadería
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