Characterization of Italian vinegar by pyrolysis - mass spectrometry and a sensor device (electronic nose)
Industrially made vinegar 'Aceto Balsamico di Modena' and traditionally produced vinegar 'Aceto Balsamico Tradizionale di Modena e di Reggio Emilia' were analysed by means of pyrolysis-mass spectroscopy (Py-MS) and a sensor technique (electronic nose). Both methods allow a fast classification (about 5 minutes). While the electronic nose is analysing the volatile compounds of the samples simultaneously with 32 sensors, Py-MS applies thermal decomposition of the samples, subsequently analysing the pyrolysate with a mass spectrometer. Both techniques were demonstrated to be capable of discriminating between the 2 groups of vinegar. Both methods indicated possible discrimination of the samples within the group of 'Aceto Balsamico Tradizionale di Modena' regarding the age of the sample.
Bibliographic Reference: Article: Food Chemistry (1997)
Record Number: 199710595 / Last updated on: 1997-05-09
Original language: en
Available languages: en