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Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two‐dimensional gas chromatography and the electronic nose based on the technology of ultra‐fast gas chromatography
BACKGROUND Vodka is a spirit‐based beverage made from ethyl alcohol of agricultural origin. At present, increasingly more vodka brands have labels that specify the botanical origin of the product. Until now, the techniques for distinguishing between vodkas of different botanical origin have been cos...
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| Published in: | Journal of the science of food and agriculture 2017-03, Vol.97 (4), p.1316-1325 |
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| Main Authors: | , , , , |
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| container_end_page | 1325 |
| container_issue | 4 |
| container_start_page | 1316 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 97 |
| creator | Wiśniewska, Paulina Śliwińska, Magdalena Dymerski, Tomasz Wardencki, Waldemar Namieśnik, Jacek |
| description | BACKGROUND
Vodka is a spirit‐based beverage made from ethyl alcohol of agricultural origin. At present, increasingly more vodka brands have labels that specify the botanical origin of the product. Until now, the techniques for distinguishing between vodkas of different botanical origin have been costly, time‐consuming and insufficient for making a distinction between vodka produced from similar raw materials. Therefore, it is of utmost importance to find a fast and relatively inexpensive technique for conducting such tests.
RESULTS
In the present study, we employed comprehensive two‐dimensional gas chromatography (GC×GC) and an electronic nose based on the technology of ultra‐fast GC with chemometric methods such as partial least square discriminant analysis, discriminant function analysis and soft independent modeling of class analogy.
CONCLUSION
Both techniques allow a distinction between the vodkas produced from different raw materials. In the case of GC×GC, the differences between vodkas were more noticeable than in the analysis by electronic nose; however, the electronic nose allowed the significantly faster analysis of vodkas. © 2016 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.7868 |
| format | article |
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Vodka is a spirit‐based beverage made from ethyl alcohol of agricultural origin. At present, increasingly more vodka brands have labels that specify the botanical origin of the product. Until now, the techniques for distinguishing between vodkas of different botanical origin have been costly, time‐consuming and insufficient for making a distinction between vodka produced from similar raw materials. Therefore, it is of utmost importance to find a fast and relatively inexpensive technique for conducting such tests.
RESULTS
In the present study, we employed comprehensive two‐dimensional gas chromatography (GC×GC) and an electronic nose based on the technology of ultra‐fast GC with chemometric methods such as partial least square discriminant analysis, discriminant function analysis and soft independent modeling of class analogy.
CONCLUSION
Both techniques allow a distinction between the vodkas produced from different raw materials. In the case of GC×GC, the differences between vodkas were more noticeable than in the analysis by electronic nose; however, the electronic nose allowed the significantly faster analysis of vodkas. © 2016 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.7868</identifier><identifier>PMID: 27342385</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Alcoholic Beverages - analysis ; botanical origin ; Botany ; chemometric methods ; Chemometrics ; Chromatography ; Chromatography, Gas - methods ; Discriminant Analysis ; Edible Grain - chemistry ; Electronic Nose ; Electronic noses ; Ethyl alcohol ; Food Labeling ; Gas chromatography ; Humans ; Least-Squares Analysis ; Liquor ; Models, Biological ; Models, Statistical ; Odorants - analysis ; Origins ; Plant Tubers - chemistry ; Plants - chemistry ; Poaceae - chemistry ; Principal Component Analysis ; Raw materials ; Solanum tuberosum - chemistry ; Species Specificity ; Vodka ; Volatile Organic Compounds - analysis</subject><ispartof>Journal of the science of food and agriculture, 2017-03, Vol.97 (4), p.1316-1325</ispartof><rights>2016 Society of Chemical Industry</rights><rights>2016 Society of Chemical Industry.</rights><rights>2017 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4198-a08e72caeb0f96d5c65363617ed35df1570753384f2057b9bc3c447d8abb4f943</citedby><cites>FETCH-LOGICAL-c4198-a08e72caeb0f96d5c65363617ed35df1570753384f2057b9bc3c447d8abb4f943</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27342385$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wiśniewska, Paulina</creatorcontrib><creatorcontrib>Śliwińska, Magdalena</creatorcontrib><creatorcontrib>Dymerski, Tomasz</creatorcontrib><creatorcontrib>Wardencki, Waldemar</creatorcontrib><creatorcontrib>Namieśnik, Jacek</creatorcontrib><title>Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two‐dimensional gas chromatography and the electronic nose based on the technology of ultra‐fast gas chromatography</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Vodka is a spirit‐based beverage made from ethyl alcohol of agricultural origin. At present, increasingly more vodka brands have labels that specify the botanical origin of the product. Until now, the techniques for distinguishing between vodkas of different botanical origin have been costly, time‐consuming and insufficient for making a distinction between vodka produced from similar raw materials. Therefore, it is of utmost importance to find a fast and relatively inexpensive technique for conducting such tests.
RESULTS
In the present study, we employed comprehensive two‐dimensional gas chromatography (GC×GC) and an electronic nose based on the technology of ultra‐fast GC with chemometric methods such as partial least square discriminant analysis, discriminant function analysis and soft independent modeling of class analogy.
CONCLUSION
Both techniques allow a distinction between the vodkas produced from different raw materials. In the case of GC×GC, the differences between vodkas were more noticeable than in the analysis by electronic nose; however, the electronic nose allowed the significantly faster analysis of vodkas. © 2016 Society of Chemical Industry</description><subject>Alcoholic Beverages - analysis</subject><subject>botanical origin</subject><subject>Botany</subject><subject>chemometric methods</subject><subject>Chemometrics</subject><subject>Chromatography</subject><subject>Chromatography, Gas - methods</subject><subject>Discriminant Analysis</subject><subject>Edible Grain - chemistry</subject><subject>Electronic Nose</subject><subject>Electronic noses</subject><subject>Ethyl alcohol</subject><subject>Food Labeling</subject><subject>Gas chromatography</subject><subject>Humans</subject><subject>Least-Squares Analysis</subject><subject>Liquor</subject><subject>Models, Biological</subject><subject>Models, Statistical</subject><subject>Odorants - analysis</subject><subject>Origins</subject><subject>Plant Tubers - chemistry</subject><subject>Plants - chemistry</subject><subject>Poaceae - chemistry</subject><subject>Principal Component Analysis</subject><subject>Raw materials</subject><subject>Solanum tuberosum - chemistry</subject><subject>Species Specificity</subject><subject>Vodka</subject><subject>Volatile Organic Compounds - analysis</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqNks1u1DAURiMEokNhwQsgS2xgkdaOEztZVlXLjyohBKyjG_t6kiGJB9tpNTsegWfkMVhhz7QsEEhdWbn36PiT82XZc0ZPGKXF6cYbOJG1qB9kK0YbmVPK6MNsFXdFXrGyOMqeeL-hlDaNEI-zo0LysuB1tcp-fVxgHAKE4RqJ6sGBCugGHwblCcyaKDttIQ7sTKwh13aM6IjEJHC4G-qv4MkEOs3tRPRgDDqcA-lsgHlQMMZt8sLoSbfbSx32OPt0bbixP7__0MOUvu0c4XXUqT6qINi1g22_22cJPRIcUQVno5TM1iPpwKMmMUhaBlT9bEe73qVcyxgcRLMBH_6hfJo9MjEPPrs9j7Mvlxefz9_mVx_evDs_u8pVyZo6B1qjLBRgR00jdKVExQUXTKLmlTasklRWnNelKWglu6ZTXJWl1DV0XWmakh9nrw7erbPfFvShnQavcBxhRrv4ltV1yeIPE_dBRc0LxuV90EJIKhhP6Mu_0I1dXHznvZAz3lRVE6nXB0o5671D027dMIHbtYy2qWZtqlmbahbZF7fGpZtQ_yHvehWB0wNwE8uy-7-pff_p8myv_A045OVl</recordid><startdate>201703</startdate><enddate>201703</enddate><creator>Wiśniewska, Paulina</creator><creator>Śliwińska, Magdalena</creator><creator>Dymerski, Tomasz</creator><creator>Wardencki, Waldemar</creator><creator>Namieśnik, Jacek</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>7QO</scope></search><sort><creationdate>201703</creationdate><title>Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two‐dimensional gas chromatography and the electronic nose based on the technology of ultra‐fast gas chromatography</title><author>Wiśniewska, Paulina ; Śliwińska, Magdalena ; Dymerski, Tomasz ; Wardencki, Waldemar ; Namieśnik, Jacek</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4198-a08e72caeb0f96d5c65363617ed35df1570753384f2057b9bc3c447d8abb4f943</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Alcoholic Beverages - analysis</topic><topic>botanical origin</topic><topic>Botany</topic><topic>chemometric methods</topic><topic>Chemometrics</topic><topic>Chromatography</topic><topic>Chromatography, Gas - methods</topic><topic>Discriminant Analysis</topic><topic>Edible Grain - chemistry</topic><topic>Electronic Nose</topic><topic>Electronic noses</topic><topic>Ethyl alcohol</topic><topic>Food Labeling</topic><topic>Gas chromatography</topic><topic>Humans</topic><topic>Least-Squares Analysis</topic><topic>Liquor</topic><topic>Models, Biological</topic><topic>Models, Statistical</topic><topic>Odorants - analysis</topic><topic>Origins</topic><topic>Plant Tubers - chemistry</topic><topic>Plants - chemistry</topic><topic>Poaceae - chemistry</topic><topic>Principal Component Analysis</topic><topic>Raw materials</topic><topic>Solanum tuberosum - chemistry</topic><topic>Species Specificity</topic><topic>Vodka</topic><topic>Volatile Organic Compounds - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wiśniewska, Paulina</creatorcontrib><creatorcontrib>Śliwińska, Magdalena</creatorcontrib><creatorcontrib>Dymerski, Tomasz</creatorcontrib><creatorcontrib>Wardencki, Waldemar</creatorcontrib><creatorcontrib>Namieśnik, Jacek</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Biotechnology Research Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wiśniewska, Paulina</au><au>Śliwińska, Magdalena</au><au>Dymerski, Tomasz</au><au>Wardencki, Waldemar</au><au>Namieśnik, Jacek</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two‐dimensional gas chromatography and the electronic nose based on the technology of ultra‐fast gas chromatography</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2017-03</date><risdate>2017</risdate><volume>97</volume><issue>4</issue><spage>1316</spage><epage>1325</epage><pages>1316-1325</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND
Vodka is a spirit‐based beverage made from ethyl alcohol of agricultural origin. At present, increasingly more vodka brands have labels that specify the botanical origin of the product. Until now, the techniques for distinguishing between vodkas of different botanical origin have been costly, time‐consuming and insufficient for making a distinction between vodka produced from similar raw materials. Therefore, it is of utmost importance to find a fast and relatively inexpensive technique for conducting such tests.
RESULTS
In the present study, we employed comprehensive two‐dimensional gas chromatography (GC×GC) and an electronic nose based on the technology of ultra‐fast GC with chemometric methods such as partial least square discriminant analysis, discriminant function analysis and soft independent modeling of class analogy.
CONCLUSION
Both techniques allow a distinction between the vodkas produced from different raw materials. In the case of GC×GC, the differences between vodkas were more noticeable than in the analysis by electronic nose; however, the electronic nose allowed the significantly faster analysis of vodkas. © 2016 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>27342385</pmid><doi>10.1002/jsfa.7868</doi><tpages>10</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2017-03, Vol.97 (4), p.1316-1325 |
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| language | eng |
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| source | Wiley-Blackwell Read & Publish Collection |
| subjects | Alcoholic Beverages - analysis botanical origin Botany chemometric methods Chemometrics Chromatography Chromatography, Gas - methods Discriminant Analysis Edible Grain - chemistry Electronic Nose Electronic noses Ethyl alcohol Food Labeling Gas chromatography Humans Least-Squares Analysis Liquor Models, Biological Models, Statistical Odorants - analysis Origins Plant Tubers - chemistry Plants - chemistry Poaceae - chemistry Principal Component Analysis Raw materials Solanum tuberosum - chemistry Species Specificity Vodka Volatile Organic Compounds - analysis |
| title | Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two‐dimensional gas chromatography and the electronic nose based on the technology of ultra‐fast gas chromatography |
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