Determination of ethyl carbamate in wine by solid-phase microextraction and gas chromatography/mass spectrometry

American Journal of Enology and Viticulture

Volumn 53, Issue 1, 2002, Pages 60-63

  Whiton, R S ^a   Zoecklein, B W ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Ethyl carbamate; Solid phase microextraction; SPME

Indexed keywords

DIVINYLBENZENE; URETHAN;

CONCENTRATION (PARAMETERS); GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PROCESS DESIGN; PROCESS OPTIMIZATION; SAMPLING; SOLID PHASE MICROEXTRACTION; TIME; WINE;

EID: 0036115774     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. Solid phase microextraction with thermal desorption using fused silica optical fibers
2. Detection of cork taint in wine using automated solid phase microextraction in combination with GC/MS-SIM
3. Investigations into ethyl carbamate, n-propyl carbamate, and urea in fortified wines
4. Systematic optimization of the analysis of wine bouquet components by solid-phase microextraction
5. Investigations on wine bouquet components by solid-phase microextraction-capillary gas chromatography using different fibers
6. Analysis of wine bouquet components using headspace solid-phase microextraction-capillary gas chromatography
7. Method for the analysis of ethyl carbamate in alcoholic beverages by capillary gas chromatography
8. Determination of ethyl carbamate in wine by GC-SIM-MS after continuous extraction with diethyl ether
9. Determination of ethyl carbamate in soy sauces
10. The application of an improved GC-MS procedure to investigate ethyl carbamate behavior during the production of Madeira wines
11. Analysis of cork taint in wine and cork material at olfactory subthreshold levels by solid phase microextraction
12. Analysis of ethyl carbamate in alcoholic beverages
13. Headspace solid-phase microextraction analysis of methyl isothiocyanate in wine
14. Analysis of diacetyl in wine using solid-phase microextraction combined with gas chromatography-mass spectrometry
15. The determination of ethyl carbamate in alcohol beverage using solid phase microextraction and gas chromatography/mass spectrometry
16. Determination of ethyl carbamate in soy sauce and its possible precursor
17. Simultaneous analysis of thiols, sulphides and disulphides in wine aroma by headspace solid-phase microextraction-gas chromatography
18. Carbamyl compound reactions with ethanol
19. Formation of ethyl carbamate precursors during grape juice (Chardonnay) fermentation. I. Addition of amino acids, urea, and ammonia: Effects of fortification on intracellular and extracellular precursors
20. Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis
21. A method for the determination of methyl carbamate and ethyl carbamate in wines
22. Ethyl carbamate formation: Reaction of urea and citrulline with ethanol in wine under low to normal temperature conditions
23. Effect of malolactic fermentation on ethyl carbamate formation in Chardonnay wine
24. Ethyl carbamate precursors in grape juice and the efficiency of acid urease on their removal
25. Determination of volatile aroma compounds of Blaufrankisch wines extracted by solid-phase microextraction
26. Optimization of headspace solid-phase microextraction for analysis of wine aroma components
27. Solid phase microextraction