Multivariate geographical characterisation of Slovak fruit distillates through mineral elements profile


  • Mária Koreňovská Department of Chemistry and Food Analysis, Food Research Institute, Priemyselná 4, 824 75 Bratislava
  • Milan Suhaj Department of Chemistry and Food Analysis, Food Research Institute, Priemyselná 4, 824 75 Bratislava



fruit distillate, mineral element, principal component analysis, discrimination


Mg, Ca, Zn, Cu, K and Na were determined in some species of Slovakian fruit distillates by atomic absorption spectrometry with the aim to differentiate the spirit drinks according to geographical origin. Potassium, sodium and copper were found as markers with the highest concentrations and variability in the distillates, namely in the apricot and grape brandy. Using the multivariate statistics of principal component and canonical discriminant analysis enabled relative effective differentiation of samples according to their regional origin. Prediction ability of the model resulted in more than 80% of correctly classified samples of the fruit distillates into the relevant Slovakian regions. 


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How to Cite

Koreňovská, M. ., & Suhaj, M. . (2011). Multivariate geographical characterisation of Slovak fruit distillates through mineral elements profile. Potravinarstvo Slovak Journal of Food Sciences, 5(4), 38–41.

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