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...
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| Veröffentlicht in: | Slovenski veterinarski zbornik 2011, Vol.97 (3), p.285-293 |
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| container_title | Slovenski veterinarski zbornik |
| container_volume | 97 |
| creator | Bavcar, D., Ljubljana Univ. (Slovenia). Biotechnical Fac., Agronomy Dept Basa Cesnik, H |
| description | 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 |
| format | Article |
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(Slovenia). Biotechnical Fac., Agronomy Dept ; Basa Cesnik, H</creatorcontrib><description>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</description><identifier>ISSN: 1580-4003</identifier><language>eng</language><subject>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</subject><ispartof>Slovenski veterinarski zbornik, 2011, Vol.97 (3), p.285-293</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780</link.rule.ids></links><search><creatorcontrib>Bavcar, D., Ljubljana Univ. 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Limits of quantitative determination</description><subject>ANALYTICAL METHODS</subject><subject>AROMA PRECURSORS</subject><subject>COMPOSE DE LA FLAVEUR</subject><subject>COMPOSE VOLATIL</subject><subject>COMPUESTO VOLATIL</subject><subject>COMPUESTOS DEL SABOR</subject><subject>FLAVEUR</subject><subject>FLAVOUR</subject><subject>FLAVOUR COMPOUNDS</subject><subject>http://www.fao.org/aos/agrovoc#c_10893</subject><subject>http://www.fao.org/aos/agrovoc#c_1513</subject><subject>http://www.fao.org/aos/agrovoc#c_24933</subject><subject>http://www.fao.org/aos/agrovoc#c_28309</subject><subject>http://www.fao.org/aos/agrovoc#c_28518</subject><subject>http://www.fao.org/aos/agrovoc#c_8406</subject><subject>PRECURSEUR D'AROME</subject><subject>PRECURSOR DE AROMA</subject><subject>SABOR</subject><subject>TECHNIQUE ANALYTIQUE</subject><subject>TECNICAS ANALITICAS</subject><subject>VIN</subject><subject>VINOS</subject><subject>VOLATILE COMPOUNDS</subject><subject>WINES</subject><issn>1580-4003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqFissKwjAQRbNQsD4-QZgfKExf1L0orlyJ2xLMxEaSjHSi_r5FxK13czn33InKimaDeY1YzdRc5IZYN23RZup41t4ZnRxHYAupJwiUejZgefigoURDcPH3EQ4ELxcJnuzH1RNcONz5EY0s1dRqL7T69kKt97vT9pBbzZ2-Dk46cSUWJY5pquqffwNkTzgl</recordid><startdate>2011</startdate><enddate>2011</enddate><creator>Bavcar, D., Ljubljana Univ. 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(Slovenia). Biotechnical Fac., Agronomy Dept</creatorcontrib><creatorcontrib>Basa Cesnik, H</creatorcontrib><collection>AGRIS</collection><jtitle>Slovenski veterinarski zbornik</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bavcar, D., Ljubljana Univ. (Slovenia). Biotechnical Fac., Agronomy Dept</au><au>Basa Cesnik, H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Validation of the method for the determination of some wine volatile compounds</atitle><jtitle>Slovenski veterinarski zbornik</jtitle><date>2011</date><risdate>2011</risdate><volume>97</volume><issue>3</issue><spage>285</spage><epage>293</epage><pages>285-293</pages><issn>1580-4003</issn><abstract>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</abstract></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1580-4003 |
| ispartof | Slovenski veterinarski zbornik, 2011, Vol.97 (3), p.285-293 |
| issn | 1580-4003 |
| language | eng |
| recordid | cdi_fao_agris_si2012000053 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | 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 |
| title | Validation of the method for the determination of some wine volatile compounds |
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