Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas Chromatography

ABSTRACT A method for analyzing volatiles such as alcohols (1‐octen‐3‐ol), aldehydes (trans‐trans‐2,4‐decadienal, trans‐2‐nonenal), terpenols (linalool, terpineol, and oxides), and isoprenoids (β‐damascenone, β‐ionone, 1,1,6‐trimethyl‐1,2‐dihydronaphtalen and vitispirane) on white wines using solid...

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Veröffentlicht in:	Journal of food science 2003-11, Vol.68 (9), p.2817-2820
Hauptverfasser:	FERREIRA, A. C. SILVA, DE PINHO, P. G UEDES
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chromatography Fermented food industries Food industries Food science Fundamental and applied biological sciences. Psychology solid phase microextraction VOCs volatile compounds Volatile organic compounds white wines Wines Wines and vinegars
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