On January 31, 2020, Karimali, Despina; Kosma, Ioanna; Badeka, Anastasia published an article.Product Details of 123-25-1 The title of the article was Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition. And the article contained the following:
Four Greek monovarietal red wines, Agiorgitiko of Nemea, Xinomavro of Naousa, Mavrotragano of Santorini and Fociano of Ikaria, were characterized and classified in terms of volatile and phenolic composition Total phenolic content (TPC) and color parameters were also studied. Forty-four volatile compounds were identified and semi-quantified by head space-solid phase microextraction-gas chromatog./mass spectrometry (HS-SPME-GC/MS) and five phenolic compounds were analyzed using high-performance liquid chromatog. (HPLC-DAD). Concerning the total volatile fraction, Xinomavro showed the highest amount as it was particularly rich in alcs., esters and hydrocarbons, while in the other three wine varieties ranged at lower concentrations Furthermore, Xinomavro and Mavrotragano recorded the highest phenolic content, whereas Fociano recorded the lowest concentrations in both TPC and individual phenolic components. As far as classification results are concerned, the application of statistical anal. (multivariate anal. of variance/linear discriminant anal.-MANOVA/LDA), on volatile compounds resulted in a rather high classification rate (87.5%). Finally, the resp. rates for color and TPC phenolics were also quite satisfactory (75% and 62.5%, resp.). The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1
The Article related to grape red wine classification volatile compound color phenolic composition, Food and Feed Chemistry: Analysis and other aspects.Product Details of 123-25-1
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