Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/11798
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dc.contributor.authorÇavdaroğlu, Çağrı-
dc.contributor.authorÖzen, Banu-
dc.date.accessioned2021-12-02T18:16:12Z-
dc.date.available2021-12-02T18:16:12Z-
dc.date.issued2023-
dc.identifier.issn8755-9129-
dc.identifier.issn1525-6103-
dc.identifier.urihttps://doi.org/10.1080/87559129.2021.1894169-
dc.identifier.urihttps://hdl.handle.net/11147/11798-
dc.description.abstractThere has been a growing interest in vinegar, especially after the increasing reports about its beneficial health effects. Bioactive compounds of vinegar are associated with its antimicrobial, antioxidant, antidiabetic, antitumor, and anti-obesity types of activities. Quality of vinegar is related with the authenticity of the product besides the amounts of bioactive compounds in its composition. Addition of cheaper substitutes to higher quality vinegars and false labeling are some common authentication problems for this product. There are various examples of the use of targeted and untargeted methods in authentication studies for vinegars. Specific constituents and properties of vinegars such as molecular isotope ratios and individual volatile compounds were used to detect adulteration with targeted methods. On the other hand, untargeted methods, mostly in the form of the application of spectroscopic techniques, such as infrared and fluorescence spectroscopy in combination with chemometrics, provide an overall measurement. This review mainly focuses on adulteration types and elaborates on different targeted and non-targeted methods used to authenticate vinegars.en_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.ispartofFood Reviews Internationalen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVinegaren_US
dc.subjectAuthenticationen_US
dc.subjectAdulterationen_US
dc.subjectSpectroscopic methodsen_US
dc.subjectChemometricsen_US
dc.titleAuthentication of vinegars with targeted and non-targeted methodsen_US
dc.typeReviewen_US
dc.authorid0000-0002-0428-320X-
dc.authorid0000-0001-6334-3586-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.wosWOS:000626417600001en_US
dc.identifier.scopus2-s2.0-85102252080en_US
dc.relation.publicationcategoryDiğeren_US
dc.identifier.doi10.1080/87559129.2021.1894169-
dc.authorwosidOzen, Banu/D-7493-2013-
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.openairetypeReview-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.grantfulltextopen-
crisitem.author.dept01. Izmir Institute of Technology-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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