Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African wines according to the volatile composition

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 12, 2008, Pages 4286-4296

  Tredoux, Andreas ^a   De Villiers, André ^a   Májek, Pavel ^b   Lynen, Frédéric ^a   Crouch, Andrew ^a   Sandra, Pat ^a,c  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^c Research Institute for Chromatography   (Belgium)

Author keywords

Chemometrics; GC MS; Stir bar sorptive extraction; Volatiles; Wine

Indexed keywords

ADSORPTION; ARTICLE; CLASSIFICATION; COMPARATIVE STUDY; FERMENTATION; FOOD HANDLING; MASS FRAGMENTOGRAPHY; METHODOLOGY; SOUTH AFRICA; TIME; VOLATILIZATION; WINE; WOOD;

ADSORPTION; FERMENTATION; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; SOUTH AFRICA; TIME FACTORS; VOLATILIZATION; WINE; WOOD;

VITACEAE;

EID: 47349124901     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0734673     Document Type: Article

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