Multi-residue off-flavour profiling in wine using stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry

Journal of Chromatography A

Volumn 1216, Issue 15, 2009, Pages 3318-3327

  Franc, Céline ^a   David, Frank ^b   de Revel, Gilles ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b Research Institute for Chromatography   (Belgium)

Author keywords

GC MS; Off flavours; Stir bar sorptive extraction; Wine

Indexed keywords

ANALYTICAL CONDITIONS; CHEMICAL CLASS; CONCENTRATION RANGES; ELECTRON CAPTURE DETECTIONS; GAS CHROMATOGRAPHY-MASS SPECTROMETRIES; GC-MS; GOOD CORRELATIONS; HEADSPACE-SOLID PHASE MICROEXTRACTION; LIQUID-LIQUID EXTRACTIONS; OFF-FLAVOURS; PERCEPTION THRESHOLDS; REPRODUCIBILITY; SIMULTANEOUS ANALYSIS; STIR BAR SORPTIVE EXTRACTION;

CHROMATOGRAPHIC ANALYSIS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETERS; MASS SPECTROMETRY; SEMICONDUCTOR SWITCHES; SPECTRUM ANALYSIS; SURFACE CHEMISTRY; THERMAL DESORPTION; WINE;

SOLVENT EXTRACTION;

ARTICLE; CHEMICAL ANALYSIS; CORRELATION ANALYSIS; ELECTRON CAPTURE DETECTION; FLAVOR; FOOD ANALYSIS; GAS CHROMATOGRAPHY; LIQUID LIQUID EXTRACTION; MASS SPECTROMETRY; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; SOLID PHASE MICROEXTRACTION; WINE;

ADSORPTION; ANISOLES; CHEMICAL FRACTIONATION; DATA INTERPRETATION, STATISTICAL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; SOLID PHASE EXTRACTION; TEMPERATURE; TIME FACTORS; WINE;

EID: 62249140935     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2009.01.103     Document Type: Article

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