Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography - Publikacja - MOST Wiedzy

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Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography

Abstrakt

BACKGROUND Vodka is a spirit-based beverage made from ethyl alcohol of agricultural origin. At present, increasingly more vodka brands have labels that specify the botanical origin of the product. Until now, the techniques for distinguishing between vodkas of different botanical origin have been costly, time-consuming and insufficient for making a distinction between vodka produced from similar raw materials. Therefore, it is of utmost importance to find a fast and relatively inexpensive technique for conducting such tests. RESULTS In the present study, we employed comprehensive two-dimensional gas chromatography (GC×GC) and an electronic nose based on the technology of ultra-fast GC with chemometric methods such as partial least square discriminant analysis, discriminant function analysis and soft independent modeling of class analogy. CONCLUSION Both techniques allow a distinction between the vodkas produced from different raw materials. In the case of GC×GC, the differences between vodkas were more noticeable than in the analysis by electronic nose; however, the electronic nose allowed the significantly faster analysis of vodkas.

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Paulina Wiśniewska, Magdalena Śliwińska, Tomasz Dymerski, Waldemar Wardencki, Jacek Namieśnik. (2017). Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography, 97(4), 1316-1325. https://doi.org/10.1002/jsfa.7868

Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE nr 97, wydanie 4, strony 1316 - 1325,
ISSN: 0022-5142
Język:
angielski
Rok wydania:
2017
Opis bibliograficzny:
Wiśniewska P., Śliwińska M., Dymerski T., Wardencki W., Namieśnik J.: Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography// JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. -Vol. 97, iss. 4 (2017), s.1316-1325

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