Measurements of wine vinegar's color: Aplication of the characteristic vector method

  1. García-Parrilla, M.C. 1
  2. Ayala, F. 2
  3. Echávarri, J.F. 2
  4. Troncoso, A.M. 1
  5. Negueruela, A.I. 3
  6. Heredia, F.J. 1
  1. 1 Universidad de Sevilla
    info

    Universidad de Sevilla

    Sevilla, España

    ROR https://ror.org/03yxnpp24

  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  3. 3 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

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Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 1998

Volumen: 46

Número: 10

Pages: 4238-4241

Type: Article

SCOPUS: 2-s2.0-0542369570 WoS: WOS:000076655800061 GOOGLE SCHOLAR

D'autres publications dans: Journal of Agricultural and Food Chemistry

Dépôt institutionnel: lock_openAccès ouvert Editor

Résumé

As there is no official method to measure the color of wine vinegar, the aim of this work is to propose a quick and simple method to do so with minimum error. Vector analysis was tested and proved to be applicable to the reconstitution of vinegar transmittance spectra. When spectrophotometric measurements are made with 0.2 cm path length cells, the use of three characteristic vectors is sufficient for a close approximation. Determination of transmittance at only three wavelengths, 440, 530, and 590 nm, is necessary to obtain the three coefficients necessary to reconstitute a vinegar's spectrum and to obtain the tristimulus chromatic characteristics. The color coordinates of each vinegar have been calculated on the basis of these results.