Chemometric characterization of the cypriot spirit "Zivania"
SourceJournal of Agricultural and Food Chemistry
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In 42 alcoholic beverages produced in Cyprus and other countries, 26 chemical and physical-chemical variables were determined by HPLC and GC chromatography, 1H 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 -CH3 in 1H NMR spectra as features, a nearly correct classification for zivania was achieved. The reasons for diversions are given. © 2005 American Chemical Society.