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Principal component and linear discriminant analyses of free amino acids and biogenic amines in hungarian wines.
J Agric Food Chem. 2003 Dec 31; 51(27):8055-60.JA

Abstract

Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to classify 187 Hungarian white and red wines according to wine-making technology, geographic origin (wine-making region), grape variety, and year of vintage based on free amino acid and biogenic amine contents. Determination of free amino acids and biogenic amines was accomplished by ion-exchange chromatography. Six principal components accounted for >77% of the total variance in the data. The plots of component loadings showed significant groupings of free amino acids and biogenic amines. The component scores grouped according to wines made by different wine-making technologies. Using LDA the variables with a major discriminant capacity were determined. Almost complete classification (94.7%) was achieved concerning both white and red wines and wines made by different wine-making technologies. The results of differentiation between white wines according to geographic origin, grape variety, and year of vintage were 70.8, 62.4, and 73.5%, respectively. The same numbers for red wines according to geographic origin, grape variety, and year of vintage were 64.9, 71.6, and 82.4%, respectively.

Authors+Show Affiliations

Institute of Chemistry, Chemical Research Center, Hungarian Academy of Sciences, P.O. Box 17, H-1525 Budapest, Hungary. herberger@chemres.huNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14690396

Citation

Héberger, Károly, et al. "Principal Component and Linear Discriminant Analyses of Free Amino Acids and Biogenic Amines in Hungarian Wines." Journal of Agricultural and Food Chemistry, vol. 51, no. 27, 2003, pp. 8055-60.
Héberger K, Csomós E, Simon-Sarkadi L. Principal component and linear discriminant analyses of free amino acids and biogenic amines in hungarian wines. J Agric Food Chem. 2003;51(27):8055-60.
Héberger, K., Csomós, E., & Simon-Sarkadi, L. (2003). Principal component and linear discriminant analyses of free amino acids and biogenic amines in hungarian wines. Journal of Agricultural and Food Chemistry, 51(27), 8055-60.
Héberger K, Csomós E, Simon-Sarkadi L. Principal Component and Linear Discriminant Analyses of Free Amino Acids and Biogenic Amines in Hungarian Wines. J Agric Food Chem. 2003 Dec 31;51(27):8055-60. PubMed PMID: 14690396.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Principal component and linear discriminant analyses of free amino acids and biogenic amines in hungarian wines. AU - Héberger,Károly, AU - Csomós,Elemér, AU - Simon-Sarkadi,Livia, PY - 2003/12/24/pubmed PY - 2004/3/6/medline PY - 2003/12/24/entrez SP - 8055 EP - 60 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 51 IS - 27 N2 - Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to classify 187 Hungarian white and red wines according to wine-making technology, geographic origin (wine-making region), grape variety, and year of vintage based on free amino acid and biogenic amine contents. Determination of free amino acids and biogenic amines was accomplished by ion-exchange chromatography. Six principal components accounted for >77% of the total variance in the data. The plots of component loadings showed significant groupings of free amino acids and biogenic amines. The component scores grouped according to wines made by different wine-making technologies. Using LDA the variables with a major discriminant capacity were determined. Almost complete classification (94.7%) was achieved concerning both white and red wines and wines made by different wine-making technologies. The results of differentiation between white wines according to geographic origin, grape variety, and year of vintage were 70.8, 62.4, and 73.5%, respectively. The same numbers for red wines according to geographic origin, grape variety, and year of vintage were 64.9, 71.6, and 82.4%, respectively. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14690396/Principal_component_and_linear_discriminant_analyses_of_free_amino_acids_and_biogenic_amines_in_hungarian_wines_ L2 - https://dx.doi.org/10.1021/jf034851c DB - PRIME DP - Unbound Medicine ER -