Title: Characterisation of Italian Vinegar by Pyrolysis-Mass Spectrometry and a Sensor Device (Electronic Nose).
Authors: ANKLAM ElkeLIPP MarkusRADOVIC Gerobles brankaCHIAVERO EmmaPALLA Girardo
Citation: Food Chemistry vol. 61 p. 243-248
Publication Year: 1998
JRC N°: JRC14750
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC14750
Type: Articles in Journals
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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