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|Title:||Characterisation of Italian Vinegar by Pyrolysis-Mass Spectrometry and a Sensor Device (Electronic Nose).|
|Authors:||ANKLAM Elke; LIPP Markus; RADOVIC Gerobles branka; CHIAVERO Emma; PALLA Girardo|
|Citation:||Food Chemistry vol. 61 p. 243-248|
|Type:||Articles in periodicals and books|
|Abstract:||Industrially made vinegar "Aceto balsamico di Modena' and traditionally produced vinegar "Aceto balsamico tradizionale di Modena e di Reggio Emilia" were analysed by means of pyrolysis-mass spectrometry (Py-MS) and a sensor technique (electronic nose). Both methods allow a fast classification and were demonstrated to be capable of discriminating between the two groups of vinegar. Although the number of samples available for this study did not seem to be sufficient for detailed analysis, both methods indicated possible discrimination of the samples within the group of "Aceto balsamico tradizionale di Modena" regarding the age of the sample.|
|JRC Institute:||Joint Research Centre Historical Collection|
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