Fluorescence spectroscopy and multivariate methods for the determination of brandy adulteration with mixed wine spirit

•The addition of mixed wine spirit to brandy is easy way to adulterate brandy.•Excitation emission matrix fluorescence combined with parallel factor analysis & partial least squares regression was used.•Mixed wine spirit in adulterated brandy at levels down to 1.9% was detected.•A square of the...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2014-09, Vol.159, p.193-199
Hauptverfasser:	MARKECHOVA, Diana, MAJEK, Pavel, SADECKA, Jana
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholism and acute alcohol poisoning Beverage Biological and medical sciences Calibration Excitation emission matrix fluorescence Food Contamination Food toxicology Least-Squares Analysis Medical sciences Parallel factor analysis Partial least squares Spectrometry, Fluorescence - methods Toxicology Vitaceae Wine - analysis
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!