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Volumn 923, Issue 1-2, 2001, Pages 205-214
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Fast analysis of important wine volatile compounds - Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts
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Author keywords
Food analysis; Volatile organic compounds; Wine
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Indexed keywords
ALCOHOLS;
ALDEHYDES;
AMMONIUM COMPOUNDS;
COLUMN CHROMATOGRAPHY;
ESTERS;
EXTRACTION;
FATTY ACIDS;
VOLATILE ORGANIC COMPOUNDS;
WATER;
FLAME IONIZATION DETECTION;
WINE;
2,3 BUTANEDIONE;
ACETALDEHYDE;
ACETIC ACID;
ACETIC ACID ETHYL ESTER;
ACETOIN;
BENZYL ALCOHOL;
BUTANOL;
BUTYRIC ACID;
BUTYRIC ACID ETHYL ESTER;
DECANOIC ACID;
FURFURAL;
GAMMA BUTYROLACTONE;
HEXANOIC ACID;
HEXANOL;
ISOBUTANOL;
ISOBUTYRIC ACID;
ISOPENTYL ACETATE;
ISOPENTYL ALCOHOL;
ISOVALERIC ACID;
LACTIC ACID ETHYL ESTER;
OCTANOIC ACID;
PHENETHYL ALCOHOL;
PROPANOL;
PROPIONIC ACID;
UNINDEXED DRUG;
VOLATILE AGENT;
ACCURACY;
ARTICLE;
DEVICE;
DILUTION;
FOOD ANALYSIS;
GAS CHROMATOGRAPHY;
PRIORITY JOURNAL;
REPRODUCIBILITY;
VALIDATION PROCESS;
WINE;
CHROMATOGRAPHY, GAS;
METHYLENE CHLORIDE;
VOLATILIZATION;
WINE;
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EID: 0035919516
PISSN: 00219673
EISSN: None
Source Type: Journal
DOI: 10.1016/S0021-9673(01)00972-4 Document Type: Article |
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Times cited : (241)
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References (28)
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