Journal
FOOD CHEMISTRY
Volume 93, Issue 4, Pages 659-663Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.10.044
Keywords
wine; ICP-MS; ICP-OES; fingerprinting; chemometrics
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Fifty-three samples of wines were analysed by inductively coupled plasma mass spectrometry and inductively coupled plasma optical emission spectrometry. The contents of 27 parameters were determined: Al, As, Ba, Ca, Ce, Co, Cr, Cs, Cu, Fe, K, Li, Mg, Mn, Mo. Na, Ni, Pb, Rb, Sb, Sri, Sr, Th, U, V, Y and Zn. The best results for identification of sample origin were achieved when determining the following parameters: the contents of Al, Ba, Ca, Co, K, Li, Mg, Mn, Mo, Rb, Sr, V and element ratios Sr/Ba, Sr/Ca, Sr/Mg. With these parameters, a 97.4% correct classification was achieved for white wines and a 100% correct classification for red wines. (c) 2005 Elsevier Ltd. All rights reserved.
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