Characterization of balsamic vinegar by multivariate statistical analysis of trace element content.
To characterize vinegars according to the types prescribed by Italian regulations, 8 trace elements (Cr, Mn, Co, Ni, Cu, Zn, Cd, and Pb) were determined. The data collected were successively elaborated by 3 statistical techniques: linear principal component analysis (LPCA), linear discriminant analysis (LDA), and cluster analysis (CA). LDA and LPCA best classified and discriminated the 3 types of vinegar under study, separating traditional balsamic vinegars from the other 2 types, nontraditionally aged balsamic vinegars and common vinegars. The latter 2 types were appreciably distinguished only by LDA through bidimensional analysis of discriminant scores.
University of Trieste, Department of Economics and Commodity Science, Italy.
A
A
Del Signore
B
B
Campisi
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F
Di Giacomo
D019342:Acetic Acid / Q000032:analysis*; D016000:Cluster Analysis; D016002:Discriminant Analysis; D005504:Food Analysis; D015999:Multivariate Analysis; D014131:Trace Elements / Q000032:analysis*
D014131:Trace Elements; D019342:Acetic Acid