Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using H-1 NMR Spectroscopy Combined with Multivariate Analysis

CORC > 武汉物理与数学研究所 > 中国科学院武汉物理与数学研究所 > 磁共振基础研究部

	Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using H-1 NMR Spectroscopy Combined with Multivariate Analysis
	Wang, Xiaohua 1,2; Wang, Jie 1; Kamal, Ghulam Mustafa 1,2; Jiang, Bin 1; Sun, Peng 1; Zhang, Xu 1; Liu, Maili 1
刊名	CHINESE JOURNAL OF CHEMISTRY
	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
内容类型	期刊论文
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.