Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography-mass spectrometry (GC-MS) analysis

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 428-435

  Bosch Fusté, Joan ^a   Riu Aumatell, Montserrat ^a   Guadayol, Josep M ^b   Caixach, Josep ^c   López Tamames, Elvira ^a   Buxaderas, Susana ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^c DEPARTMENT OF ENVIRONMENTAL CHEMISTRY   (Spain)

Author keywords

CLSA; GC MS; HS SPME; SDE; Sparkling wine; Volatile compounds

Indexed keywords

2 ACETYLFURAN; 2 OCTANONE; 5 METHYLFURFURAL; ADSORBENT; ALPHA AMYLCINNAMALDEHYDE; BETA (4 TERT BUTYLPHENYL) ALPHA METHYLPROPIONALDEHYDE; CARBOXYLIC ACID DERIVATIVE; CINNAMALDEHYDE DERIVATIVE; DICHLOROMETHANE; DIMETICONE; DISULFIDE; DIVINYLBENZENE; ETHYL 2 FURANCABOXYLATE; FURFURAL; ISOPROPYL DISULFIDE; METHYLTHIOPHEN 3 ONE; OCTANAL; PENTANE; THIOPHENE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; DISTILLATION; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; MASS SPECTROMETRY; SOLID PHASE MICROEXTRACTION; TEMPERATURE; WINE;

EID: 34347326275     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.053     Document Type: Article

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