Method for the gas chromatographic assay with mass selective detection of trichloro compounds in corks and wines applied to elucidate the potential cause of cork taint

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 5, 2002, Pages 1032-1039

  Soleas, George J ^a,b   Yan, Joseph ^a   Seaver, Tom ^c   Goldberg, David M ^b  

^a Liquor Control Board of Ontario   (Canada)

^b UNIVERSITY OF TORONTO   (Canada)

^c Vincor International Inc   (Canada)

Author keywords

Analytical methods; Cork taint; Corks; Sensory perception; Trichloroanisole; Trichlorophenol; Wine

Indexed keywords

PHENOL DERIVATIVE; TRICHLOROACETIC ACID; TRICHLOROPHENOL DERIVATIVE; DRUG DERIVATIVE;

ANALYSIS OF VARIANCE; ANALYTIC METHOD; ARTICLE; CANADA; CELL CULTURE; CYTOTOXICITY; EUROPE; FOOD CONTAMINATION; FOOD HANDLING; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN CELL; ITALY; LEACHING; MASS FRAGMENTOGRAPHY; METHODOLOGY; PERCEPTIVE THRESHOLD; SOLID PHASE EXTRACTION; SPAIN; WINE;

ANALYSIS OF VARIANCE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD CONTAMINATION; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PHENOLS; TRICHLOROACETIC ACID; WINE;

EID: 0037180961     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011149c     Document Type: Article

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