English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/48876
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Employment of nearinfraredspectroscopy to determine oak volatile compounds and ethylphenols in aged red wines

AuthorsGarde-Cerdán, Teresa ; Lorenzo, Cándida; Alonso, Gonzalo L.; Salinas, M. Rosario
KeywordsNIR
Oak volatile compounds
Issue Date15-Mar-2010
PublisherElsevier
CitationFood Chemistry 119(2): 823–828 (2010)
AbstractThe aim of this work was to study the ability of NIR spectroscopy to determine oak volatile compounds and ethylphenols levels in aged red wines. For this purpose 510 wines aged with different storage time and in different oak barrel types were analyzed. Calibration models were developed from SBSE-GC–MS and NIR data using partial least squares (PLS) regression. In order to validate the calibration, full cross validation was employed. Results showed that the calibration statistics were very good (R2 > 0.86) for all the compounds studied. In wines aged in French and in American and French oak barrels, and in “reserva” and “gran reserva” wines, the residual predictive deviation (RPD) obtained was higher than 1.5 in all the compounds and it was higher than 2 in some of the cases. In conclusion, nearinfraredspectroscopy can be used as a rapid tool to determine oak volatile compounds and ethylphenols in aged red wines.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2009.07.026
URIhttp://hdl.handle.net/10261/48876
DOI10.1016/j.foodchem.2009.07.026
ISSN0308-8146
Appears in Collections:(ICVV) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.