Kokkinofta Rebecca I, Theocharis Charis R
Porous Solids Group, Department of Chemistry, University of Cyprus, Nicosia.
J Agric Food Chem. 2005 Jun 29;53(13):5067-73. doi: 10.1021/jf0478814.
In 42 alcoholic beverages produced in Cyprus and other countries, 26 chemical and physical-chemical variables were determined by HPLC and GC chromatography, (1)H NMR and ICP spectroscopy, and other techniques. Data were processed using multivariate chemometric techniques, involving principal component analysis, cluster analysis, regularized discriminant analysis, and classification and regression trees. Zivania can be differentiated from beverages from other countries. Using 2- and 3-methyl-butanol, 2-methyl-propanol, furfural, methanol, and the alcoholic grade and the chemical shift of -CH(3) in (1)H NMR spectra as features, a nearly correct classification for zivania was achieved. The reasons for diversions are given.
在塞浦路斯和其他国家生产的42种酒精饮料中，通过高效液相色谱法（HPLC）、气相色谱法（GC）、核磁共振氢谱（¹H NMR）、电感耦合等离子体光谱法（ICP）及其他技术测定了26种化学和物理化学变量。数据采用多元化学计量技术进行处理，包括主成分分析、聚类分析、正则判别分析以及分类和回归树分析。齐瓦尼亚酒（zivania）能够与其他国家的饮料区分开来。以2-和3-甲基丁醇、2-甲基丙醇、糠醛、甲醇、酒精浓度以及¹H NMR谱中-CH(3)的化学位移为特征，对齐瓦尼亚酒实现了近乎正确的分类。文中给出了差异的原因。
