Characterisation of tequila according to their major volatile composition using multilayer perceptron neural networks

► Higher alcohols and furaldehydes as chemical descriptors to differentiate tequilas. ► Higher alcohols were determined by HS-SPME-GC–MS. ► Furaldehydes were determined by HPLC. ► BP-MLP-ANN allows complete differentiation between aged and not aged tequilas. Differentiation of silver, gold, aged and...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2013-02, Vol.136 (3-4), p.1309-1315
Hauptverfasser:	Ceballos-Magaña, Silvia G., de Pablos, Fernando, Jurado, José Marcos, Martín, María Jesús, Alcázar, Ángela, Muñiz-Valencia, Roberto, Gonzalo-Lumbreras, Raquel, Izquierdo-Hornillos, Roberto
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholic Beverages - analysis Biological and medical sciences Discriminant Analysis Ethyl acetate Food industries Fundamental and applied biological sciences. Psychology Furaldehydes Gas Chromatography-Mass Spectrometry Higher alcohols Linear discriminant analysis Multilayer perceptron artificial neural networks Neural Networks (Computer) Solid Phase Microextraction Tequila Volatile Organic Compounds - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!