Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid-liquid extractions to determine the volatile compounds of wine

Talanta

Volumn 76, Issue 4, 2008, Pages 929-935

  Hernanz, Dolores ^a   Gallo, Valeria ^a   Recamales, Ángeles F ^a   Meléndez Martínez, Antonio J ^b   Heredia, Francisco J ^b  

^a UNIVERSITY OF HUELVA   (Spain)

^b Laboratory of Food Color and Quality   (Spain)

Author keywords

Liquid liquid extraction; Solid phase extraction (SPE); Ultrasound assisted; Volatile compounds; Wine

Indexed keywords

LIQUIDS; ODORS; PHASE SEPARATION; ULTRASONICS; VOLATILE ORGANIC COMPOUNDS; WINE;

EXTRACTION PROTOCOLS; LIQUID-LIQUID EXTRACTION; SOLID-PHASE; SOLID-PHASE EXTRACTION; SOLVENT CONSUMPTION; TERPENE ALCOHOLS; VOLATILE COMPOUNDS;

SOLVENT EXTRACTION;

EID: 47549106831     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2008.04.049     Document Type: Article

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