Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine. Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate

Journal of Chromatography A

Volumn 1137, Issue 2, 2006, Pages 223-230

  Campo, E ^a   Cacho, J ^a   Ferreira, V ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aroma; Ethyl cyclohexanoate; Gas chromatography olfactometry (GC O); Hydroxyesters; Large volume injections (LVI); Liquid fractionation; Multidimensional gas chromatography (MDGC); Wine

Indexed keywords

ESTERS; EXTRACTION; FRACTIONATION; LIQUID CHROMATOGRAPHY; ODORS; SILICA GEL; WINE;

AROMA; ETHYL CYCLOHEXANOATE; GAS CHROMATOGRAPHY-OLFACTOMETRY (GC-O); HYDROXYESTERS; LARGE VOLUME INJECTIONS (LVI); LIQUID FRACTIONATION; MULTIDIMENSIONAL GAS CHROMATOGRAPHY (MDGC);

AROMATIC COMPOUNDS;

AROMATIC COMPOUND; BUTYRIC ACID DERIVATIVE; ESTER DERIVATIVE; ETHYL 2 HYDROXY 3 METHYLBUTYRATE; ETHYL 2 HYDROXY 4 METHYLPENTANOATE; ETHYLCYCLOHEXANOATE; HEXANOIC ACID DERIVATIVE; SILICA GEL; VALERIC ACID DERIVATIVE;

ANALYTICAL EQUIPMENT; ARTICLE; EXTRACTION; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; FRACTIONATION; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL; WINE;

BUTYRATES; CHEMICAL FRACTIONATION; CHROMATOGRAPHY, GAS; CYCLOHEXANES; METHIONINE; ODORS; WINE;

FRAGARIA X ANANASSA;

EID: 33751534780     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2006.10.020     Document Type: Article

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