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Volumn 1218, Issue 7, 2011, Pages 875-881
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Comparison of volatile constituents extracted from model grape juice and model wine by stir bar sorptive extraction-gas chromatography-mass spectrometry
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Author keywords
Model wine; Stir bar sorptive extraction; Thermal desorption; Volatile organic compounds
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Indexed keywords
ETHANOL CONCENTRATIONS;
GAS CHROMATOGRAPHY-MASS SPECTROMETRY;
GRAPE JUICE;
ION CHROMATOGRAM;
LIMIT OF DETECTION;
REPRODUCIBILITIES;
SAMPLE MATRIX;
SPLIT RATIO;
STATIONARY PHASIS;
STIR BAR SORPTIVE EXTRACTION;
VOLATILE COMPONENTS;
VOLATILE CONSTITUENTS;
VOLATILE ORGANIC;
WINE AROMAS;
WINE SAMPLE;
YEAST FERMENTATION;
CHROMATOGRAPHIC ANALYSIS;
ETHANOL;
FRUIT JUICES;
FRUITS;
GAS CHROMATOGRAPHY;
MASS SPECTROMETRY;
SORPTION;
SURFACE CHEMISTRY;
THERMAL DESORPTION;
VOLATILE ORGANIC COMPOUNDS;
WINE;
EXTRACTION;
FURFURAL;
VOLATILE ORGANIC COMPOUND;
ARTICLE;
CHEMICAL COMPOSITION;
CONTROLLED STUDY;
DESORPTION;
FERMENTATION;
FOOD ANALYSIS;
GRAPE JUICE;
IONIZATION;
LIMIT OF DETECTION;
MASS FRAGMENTOGRAPHY;
PRIORITY JOURNAL;
PROCESS OPTIMIZATION;
REPRODUCIBILITY;
SENSITIVITY ANALYSIS;
SENSITIVITY AND SPECIFICITY;
TEMPERATURE;
WINE;
ACETATES;
ANALYSIS OF VARIANCE;
BEVERAGES;
CHEMICAL FRACTIONATION;
ETHANOL;
FATTY ALCOHOLS;
GAS CHROMATOGRAPHY-MASS SPECTROMETRY;
MODELS, CHEMICAL;
ODORS;
SENSITIVITY AND SPECIFICITY;
TERPENES;
VITIS;
VOLATILE ORGANIC COMPOUNDS;
WINE;
VITACEAE;
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EID: 78751705478
PISSN: 00219673
EISSN: None
Source Type: Journal
DOI: 10.1016/j.chroma.2010.12.078 Document Type: Article |
Times cited : (26)
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References (28)
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