Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

This study aimed to characterize twelve vinegar samples produced by the traditional method with the use of whole fruits and without any preservatives in terms of their physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), phenolic compound profiles, antioxidant act...

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Bibliographic Details
Main Authors: Ayse Karadag, Fatih Bozkurt, Hatice Bekiroglu, Osman Sagdic
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2020-10-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
vinegar
antioxidant
phenolics
volatiles
oxitest
pca
Online Access:http://www.journalssystem.com/pjfns/The-use-of-principal-component-analysis-and-cluster-analysis-for-differentiation,127399,0,2.html
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