Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy

Analytica Chimica Acta

Volumn 672, Issue 1-2, 2010, Pages 130-136

  Delgado, Raúl ^a   Durán, Enrique ^a   Castro, Remedios ^a   Natera, Ramón ^a   Barroso, Carmelo G ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Brandy; Flavour; Gas chromatography mass spectrometry; Optimization; Stir bar sorptive extraction

Indexed keywords

ANALYTICAL CONDITIONS; BRANDY; DETECTION AND QUANTIFICATION LIMIT; EXTRACTION PROCEDURE; FACTORIAL DESIGN; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HIGH QUALITY; MILLI-Q WATER; PERCEIVED QUALITY; PERFORMANCE CHARACTERISTICS; STATISTICAL APPROACH; STIR BAR SORPTIVE EXTRACTION; VOLATILE COMPOUNDS;

MASS SPECTROMETRY; OPTIMIZATION; SOLVENT EXTRACTION; VOLATILE ORGANIC COMPOUNDS; WINE;

GAS CHROMATOGRAPHY;

VOLATILE AGENT;

ACCURACY; ARTICLE; BRANDY; CALIBRATION; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL; REACTOR OPTIMIZATION; STIR BAR SORPTIVE EXTRACTION; VALIDATION PROCESS;

EID: 77953808437     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2010.05.015     Document Type: Article

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