HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region-Reference-Cited by-同舟云学术

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HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

Published:2012-05-25 Issue:1 Volume:118 Page:133-141
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Yu Yong-Jian¹,Lu Zhen-Ming¹,Yu Ning-Hua¹,Xu Wei¹,Li Guo-Quan²,Shi Jing-Song³,Xu Zheng-Hong

Affiliation:

1. Laboratory of Pharmaceutical Engineering, School of Medicine and Pharmaceutics; Jiangnan University; Wuxi; 214122; P R China

2. Jiangsu Hengshun Vinegar Industry Co., Ltd.; Zhenjiang; 212043; P R China

3. Laboratory of Bioactive Products Process Engineering, School of Medicine and Pharmaceutics; Jiangnan University; Wuxi; 214122; P R China

Publisher

Wiley

Subject

Food Science

Reference48 articles.

1. Wine vinegar: technology, authenticity and quality evaluation;Tesfaye;Trends Food Sci. Technol.,2002

2. Chinese vinegar and its solid-state fermentation process;Liu;Food Rev. Int.,2004

3. Characterization of Chinese vinegar by electronic nose;Zhang;Sens. Actuators B,2006

4. Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins;Bertrand;J. Agric. Food Chem.,2008

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