Food analysis is important for the evaluation of the nutritional value and quality of fresh and
processed products, and for monitoring food additives and other toxic contaminants. Sample …

Sample preparation is an essential step in analysis, greatly influencing the reliability and
accuracy of resulted the time and cost of analysis. Solid‐Phase Microextraction (SPME) is a …

Knowledge of wine flavor has paralleled developments in analytical chemistry. In the 19th
century, analytical methods focused on the determination of major wine components such as …

A dynamic headspace solid-phase microextraction methodology was developed for analysis
of varietal aroma compounds in must and Madeira wine samples, a spirit wine with an …

Solid-phase microextraction (SPME) was optimised for the qualitative determination of the
volatile flavour compounds responsible for the aroma of Greek Boutari wine. Several factors …

Aroma compounds are most closely associated with the volatile fraction of foods. Common
analytical separation procedures employed to analyse volatile compounds need, even …

Changes in the volatility of selected flavor compounds in the presence of nonvolatile food
matrix components were studied using headspace solid-phase microextraction (HS-SPME) …

Headspace solid phase micro extraction (HS–SPME) was used for extraction of aroma
compounds characterizing a Piedmont wine (Ruché) derived from a non aromatic vine …

This review discusses the factors that affect the concentrations of methoxypyrazines (MPs)
and the techniques used to analyze MPs in grapes, musts, and wines. MPs are commonly …

The analytical performance of three extraction procedures based on cold liquid–liquid
extraction using dicloromethane (LLE), solid phase extraction (SPE) using a styrene …