Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines

Journal of Chromatography A

Volumn 1098, Issue 1-2, 2005, Pages 1-6

  Marin J ^a   Zalacain, A ^b   De Miguel, C ^a   Alonso, G L ^b   Salinas, M R ^b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Oak aged wines; Stir bar sorptive extraction (SBSE); Volatile compounds

Indexed keywords

CONCENTRATION (PROCESS); FLUORESCENCE; GENE TRANSFER; LIVING SYSTEMS STUDIES; MEDICAL IMAGING;

FLUORESCENCE MICROSCOPY; GREEN FLUORESCENT PROTEINS (GFP);

PROTEINS;

DIMETICONE; SODIUM CHLORIDE; VOLATILE AGENT;

ARTICLE; CONCENTRATION (PARAMETERS); CORRELATION COEFFICIENT; DESORPTION; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OAK; PH MEASUREMENT; PRIORITY JOURNAL; REPRODUCIBILITY; ROOM TEMPERATURE; TEMPERATURE MEASUREMENT; THERMAL ANALYSIS; WINE;

FLAVORING AGENTS; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; QUERCUS; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; TIME FACTORS; VOLATILIZATION; WINE;

EID: 27944471765     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2005.07.126     Document Type: Article

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