Validation of the method for the determination of some wine volatile compounds

Wine aroma is influenced by a number of volatile compounds. This article describes the validation of the method for 26 volatile compounds found in wine. Volatile compounds were determined with discontinuous liquid-liquid extraction and GC-MS detection. It was determined, that the method is linear wi...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Slovenski veterinarski zbornik 2011, Vol.97 (3), p.285-293
Hauptverfasser:	Bavcar, D., Ljubljana Univ. (Slovenia). Biotechnical Fac., Agronomy Dept, Basa Cesnik, H
Format:	Artikel
Sprache:	eng
Schlagworte:	ANALYTICAL METHODS AROMA PRECURSORS COMPOSE DE LA FLAVEUR COMPOSE VOLATIL COMPUESTO VOLATIL COMPUESTOS DEL SABOR FLAVEUR FLAVOUR FLAVOUR COMPOUNDS http://www.fao.org/aos/agrovoc#c_10893 http://www.fao.org/aos/agrovoc#c_1513 http://www.fao.org/aos/agrovoc#c_24933 http://www.fao.org/aos/agrovoc#c_28309 http://www.fao.org/aos/agrovoc#c_28518 http://www.fao.org/aos/agrovoc#c_8406 PRECURSEUR D'AROME PRECURSOR DE AROMA SABOR TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS VIN VINOS VOLATILE COMPOUNDS WINES
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Wine aroma is influenced by a number of volatile compounds. This article describes the validation of the method for 26 volatile compounds found in wine. Volatile compounds were determined with discontinuous liquid-liquid extraction and GC-MS detection. It was determined, that the method is linear with square correlation coefficient ranging from 0.961 to 0.999. Limits of quantitative determination
ISSN:	1580-4003