Title: Characterisation of Vinegar by Pyrolysis-Mass Sepctrometry.
Authors: RADOVIC B.LIPP MarkusANKLAM Elke
Citation: Food Control no. 6 p. 349-355
Publication Year: 1998
JRC Publication N°: JRC16369
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC16369
Type: Articles in Journals
Abstract: A number of vinegars (wine, malt, apple, balsamic and "synthetic") were analysed by means of pyrolysis-mass spectrometry (Py-Ms). For the data analysis with neutral networks the samples were divided into training set of 108 samples and a validation set of 52 samples. The prediction of the validation set with a trained network revealed a good discrimination of all kind of vinegars except the "synthetic" ones.
JRC Institute:Joint Research Centre Historical Collection

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