Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F22%3A39919031" target="_blank" >RIV/00216275:25310/22:39919031 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2076-3417/12/18/8946" target="_blank" >https://www.mdpi.com/2076-3417/12/18/8946</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app12188946" target="_blank" >10.3390/app12188946</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography

Popis výsledku v původním jazyce

Vinegars are natural products manufactured by two-step fermentation. One of the most famous is balsamic vinegar, especially that produced in Modena, Italy. Its unique production process positively distinguishes it from other vinegars. There are basically three types of balsamic vinegar: common balsamic vinegar, Balsamic vinegar of Modena, and Traditional balsamic vinegar of Modena. The chemical analysis of these vinegars is mainly carried out by using gas or liquid chromatography, often coupled to mass spectrometric detection. Although gas chromatography is generally used for the determination of the overall profile of volatile organic compounds, furfurals, phenolic compounds, and organic acids, high-performance liquid chromatography is typically applied for the determination of amino acids, sugars, and polyphenols. The two complementary techniques, the combination of which is useful for the detailed characterization of balsamic vinegars, are reviewed and discussed in this article.

Název v anglickém jazyce

Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography

Popis výsledku anglicky

Vinegars are natural products manufactured by two-step fermentation. One of the most famous is balsamic vinegar, especially that produced in Modena, Italy. Its unique production process positively distinguishes it from other vinegars. There are basically three types of balsamic vinegar: common balsamic vinegar, Balsamic vinegar of Modena, and Traditional balsamic vinegar of Modena. The chemical analysis of these vinegars is mainly carried out by using gas or liquid chromatography, often coupled to mass spectrometric detection. Although gas chromatography is generally used for the determination of the overall profile of volatile organic compounds, furfurals, phenolic compounds, and organic acids, high-performance liquid chromatography is typically applied for the determination of amino acids, sugars, and polyphenols. The two complementary techniques, the combination of which is useful for the detailed characterization of balsamic vinegars, are reviewed and discussed in this article.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/GA18-14893S" target="_blank" >GA18-14893S: Fokusující efekty ve vícerozměrných separacích v kapalné fázi</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Applied Science - Basel

ISSN

2076-3417

e-ISSN

2076-3417

Svazek periodika

12

Číslo periodika v rámci svazku

18

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

17

Strana od-do

8946

Kód UT WoS článku

000856240000001

EID výsledku v databázi Scopus

2-s2.0-85138644809