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首页> 外文期刊>Journal of Agricultural and Food Chemistry >FURANIC AND PHENOLIC COMPOSITION OF CIDER BRANDY - A CHEMOMETRIC STUDY
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FURANIC AND PHENOLIC COMPOSITION OF CIDER BRANDY - A CHEMOMETRIC STUDY

机译：苹果白兰地的酚醛酚类组成-化学计量学研究。

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摘要

A chemometric study based on furanic and polyphenolic substances is presented for typifying cider brandies of different ages obtained from ciders made from freshly pressed apple must and from reconstituted apple concentrate. Univariate treatment of the furfural content is sufficient for characterizing the brandies according to the raw material employed in their manufacture, but no single variable was found that by itself allowed correct discrimination of brandies on the basis of aging time in American oak barrels. Therefore, a number of pattern recognition techniques, namely linear discriminant analysis (LDA), K nearest-neighbor (KNN), soft independent modeling of class analogy (SIMCA), and partial least squares (PLS) were employed, which have allowed the typification of said spirits. Aromatic aldehydes, along with their oxidation products such as syringic acid, were the main modeling variables, which is in accordance with the model of lignin degradation by means of the mechanism of acid ethanolysis. [References: 17]
机译：提出了一种基于呋喃和多酚物质的化学计量学研究，以区分不同年龄的苹果酒白兰地，这些苹果酒是由新鲜压榨的苹果汁和重构的苹果浓缩汁制成的苹果酒获得的。糠醛含量的单变量处理足以根据制造过程中使用的原材料来表征白兰地，但是没有发现一个单独的变量本身可以根据美国橡木桶中的陈化时间正确区分白兰地。因此，采用了多种模式识别技术，即线性判别分析（LDA），K最近邻（KNN），类比法软独立建模（SIMCA）和偏最小二乘（PLS），这些技术已被广泛应用。说的精神。主要的建模变量是芳香醛及其氧化产物，如丁香酸，这与通过酸乙醇分解的木质素降解模型相一致。 [参考：17]

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