Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC-MS

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1734-1740

  Patil, Sangram H ^a,d   Banerjee, Kaushik ^a   Utture, Sagar C ^a   Fontana, Ariel R ^b   Altamirano, Jorgelina C ^b,c   Oulkar, Dasharath P ^a   Wagh, Sameer S ^a   Dasgupta, Soma ^a   Patil, Shubhangi B ^a   Jadhav, Manjusha R ^a   Ugare, Bharat R ^a   Adsule, Pandurang G ^a   Deshmukh, Madhukar B ^d  

^a NATIONAL RESEARCH CENTRE FOR GRAPES   (India)

^b INSTITUTO ARGENTINO DE NIVOLOGÍA   (Argentina)

^c UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

^d SHIVAJI UNIVERSITY   (India)

Author keywords

2,4,6 Trichloroanisole; GC MS MS; GC TOFMS; Method validation; Wine

Indexed keywords

ANALYTICAL METHOD; ARGENTINA; DISPERSIVE SOLID PHASE EXTRACTION; GC-MS/MS; GC-TOFMS; MATRIX EFFECTS; METHOD DETECTION LIMITS; METHOD VALIDATION; NOVEL METHODS; RED WINE; RESIDUE ANALYSIS; SECONDARY AMINES; TANDEM MASS SPECTROMETRIC; TIME OF FLIGHT; TRICHLOROANISOLE; WINE SAMPLE; WINE SPOILAGE;

CALCIUM CHLORIDE; EXTRACTION; SODIUM CHLORIDE; TOLUENE;

WINE;

CALCIUM CHLORIDE; MAGNESIUM SULFATE; MYRISTIC ACID ISOPROPYL ESTER; OLEIC ACID ETHYL ESTER; PALMITIC ACID; SODIUM CHLORIDE; STEARIC ACID; TOLUENE;

ACCURACY; ANALYTIC METHOD; ARGENTINA; ARTICLE; CENTRIFUGATION; INDIA; MASS FRAGMENTOGRAPHY; NONHUMAN; REACTION OPTIMIZATION; RED WINE; REPRODUCIBILITY; RESIDUE ANALYSIS; SOLID PHASE EXTRACTION; TANDEM MASS SPECTROMETRY; TIME OF FLIGHT MASS SPECTROMETRY; VALIDATION PROCESS; WINE INDUSTRY;

EID: 77957018684     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.113     Document Type: Article

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