Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using H-1 NMR Spectroscopy Combined with Multivariate Analysis
文献类型：期刊论文
| 作者 | Wang, Xiaohua1,2; Wang, Jie1; Kamal, Ghulam Mustafa1,2; Jiang, Bin1; Sun, Peng1; Zhang, Xu1; Liu, Maili1 |
| 刊名 | CHINESE JOURNAL OF CHEMISTRY
 |
| 出版日期 | 2016-11-01 |
| 卷号 | 34期号:11页码:1183-1193 |
| 关键词 | NMR PCA OPLS-DA characterization comparison vinegar |
| 英文摘要 | A holistic and comparative quality assessment of vinegars from different countries is needed with international trade of vinegar become frequent. In this study, compounds characterization and comparison of commercial-grade Chinese cereal and European grape vinegars were performed using H-1 NMR spectroscopy coupled with principal component analysis (PCA) and orthogonal projection to latent structures discriminate analysis (OPLS-DA). The results showed that Balsamic vinegars of Modena were clearly discriminated by higher amount of fructose and glucose, while Chinese aromatic vinegar and aged vinegars were characterized by higher amount of amino acids, volatile compounds, succinate and betaine. On the other hand, flavoring compounds in Chinese rice vinegar and European wine vinegars are less than the others. These characteristic components are associated with the special raw materials and producing process of each types of vinegar and endow them special flavor. The results obtained in this study provide a global insight into vinegar through a H-1 NMR based compounds analysis that allows a holistic quality assessment and comparison of vinegars from different manufacture origins. |
| WOS标题词 | Science & Technology ; Physical Sciences |
| 类目[WOS] | Chemistry, Multidisciplinary |
| 研究领域[WOS] | Chemistry |
| 关键词[WOS] | TRADITIONAL BALSAMIC VINEGAR ; SOLID-PHASE MICROEXTRACTION ; CARBON-ISOTOPE DISTRIBUTION ; HS-SPME/GC-MS ; ACETIC-ACID ; ORGANIC-ACIDS ; MASS-SPECTROMETRY ; GLYCINE BETAINE ; CHEMICAL-COMPOSITION ; VOLATILE COMPOUNDS |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000388473300017 |
| 源URL | [http://ir.wipm.ac.cn/handle/112942/9977]  |
| 专题 | 武汉物理与数学研究所_磁共振基础研究部 |
| 作者单位 | 1.Chinese Acad Sci, Wuhan Inst Phys & Math, State Key Lab Magnet Resonance & Atom & Mol Phys, Wuhan Ctr Magnet Resonance, Wuhan 430071, Hubei, Peoples R China 2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, Xiaohua,Wang, Jie,Kamal, Ghulam Mustafa,et al. Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using H-1 NMR Spectroscopy Combined with Multivariate Analysis[J]. CHINESE JOURNAL OF CHEMISTRY,2016,34(11):1183-1193. |
| APA | Wang, Xiaohua.,Wang, Jie.,Kamal, Ghulam Mustafa.,Jiang, Bin.,Sun, Peng.,...&Liu, Maili.(2016).Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using H-1 NMR Spectroscopy Combined with Multivariate Analysis.CHINESE JOURNAL OF CHEMISTRY,34(11),1183-1193. |
| MLA | Wang, Xiaohua,et al."Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using H-1 NMR Spectroscopy Combined with Multivariate Analysis".CHINESE JOURNAL OF CHEMISTRY 34.11(2016):1183-1193. |
入库方式： OAI收割
来源：武汉物理与数学研究所
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