Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis
J Bosch-Fusté, M Riu-Aumatell, JM Guadayol… - Food Chemistry, 2007 - Elsevier
Simultaneous distillation extraction (SDE) and closed-loop stripping analysis (CLSA) show
great capacity for organic compound extraction. Here we used these techniques to obtain …
great capacity for organic compound extraction. Here we used these techniques to obtain …
Comparative study of different extraction techniques for the analysis of virgin olive oil aroma
S Vichi, JM Guadayol, J Caixach, E López-Tamames… - Food Chemistry, 2007 - Elsevier
Headspace solid-phase microextraction (HS-SPME), simultaneous distillation/extraction
(SDE) and closed-loop stripping analysis (CLSA) coupled to gas chromatography/mass …
(SDE) and closed-loop stripping analysis (CLSA) coupled to gas chromatography/mass …
Analysis of volatile compounds in Chinese Laobaigan liquor using headspace solid-phase microextraction coupled with GC-MS
L Du, T He, W Li, R Wang, D Xiao - Analytical methods, 2015 - pubs.rsc.org
A method based on headspace solid-phase microextraction (HS-SPME) coupled with gas
chromatography-mass spectrometry (GC-MS) was used for the analysis of volatile …
chromatography-mass spectrometry (GC-MS) was used for the analysis of volatile …
Scalping of ethyloctanoate and linalool from a model wine into plastic films
F Licciardello, MA Del Nobile, G Spagna… - LWT-Food Science and …, 2009 - Elsevier
The scalping of aroma compounds may affect the sensory properties of wines packed in
plastic, such as those commercialized in aseptic multilayer packages, by reducing the …
plastic, such as those commercialized in aseptic multilayer packages, by reducing the …
[BOOK][B] Green analytical chemistry approaches in sample preparation
M Tobiszewski, A Mechlińska, J Namieśnik… - 2012 - books.google.com
This chapter presents environmentally friendly solutions for sample preparation. Attention is
focused on extraction techniques and the minimization of organic solvent consumption, as …
focused on extraction techniques and the minimization of organic solvent consumption, as …
[BOOK][B] Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma
Y Fang - 2006 - search.proquest.com
It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot
noir wine, however, there is little understanding of the basic flavor chemistry of grape …
noir wine, however, there is little understanding of the basic flavor chemistry of grape …
Evaluation of metals concentrations in Romanian wines by graphite furnace AAS.
DI Stegarus - 2015 - cabidigitallibrary.org
The metals concentrations in wine can be related to factors operating before the grape berry
is harvested and to factors affecting it through the processing, sale and consumption. Wine …
is harvested and to factors affecting it through the processing, sale and consumption. Wine …
[PDF][PDF] The impact of whisky blend matrices on the sensory perception of peaty flavours
Y Tao - 2014 - ros.hw.ac.uk
In presenting this thesis, I would like to sincerely thank Dr John Conner and Dr Frances Jack
of the Scotch whisky Research Institute (SWRI) for their tremendous and continual guidance …
of the Scotch whisky Research Institute (SWRI) for their tremendous and continual guidance …