Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC x GC-TOFMS)

Food Chemistry

Volumn 129, Issue 1, 2011, Pages 188-199

  Weldegergis, Berhane T ^a,c   Villiers, André De ^a   McNeish, Christopher ^b   Seethapathy, Suresh ^b   Mostafa, Ahmed ^b   Górecki, Tadeusz ^b   Crouch, Andrew M ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b UNIVERSITY OF WATERLOO   (Canada)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Comprehensive two dimensional gas chromatography (GC x GC); Pinotage; SPME; Time of flight mass spectrometry (TOFMS); Volatiles; Wine

Indexed keywords

GC X GC; PINOTAGE; SPME; TIME OF FLIGHT MASS SPECTROMETRY; VOLATILES;

ALDEHYDES; EXTRACTION; FRAGRANCES; KETONES; LIQUID NITROGEN; MASS SPECTROMETERS; MASS SPECTROMETRY; NITROGEN COMPOUNDS; OLEFINS; PHENOLS; SMOKE DETECTORS; SULFUR; SULFUR COMPOUNDS; TWO DIMENSIONAL; VOLATILE ORGANIC COMPOUNDS; WINE;

GAS CHROMATOGRAPHY;

ACETAL; ACID; ALCOHOL; ALDEHYDE; ESTER; FURAN; HYDROCARBON; KETONE; LACTONE; NITROGEN DERIVATIVE; PHENOL; PYRAN; SULFUR DERIVATIVE; TERPENE; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; PINOTAGE WINE; SOLID PHASE MICROEXTRACTION; TIME OF FLIGHT MASS SPECTROMETRY; TWO DIMENSIONAL GAS CHROMATOGRAPHY; WINE;

EID: 79958180023     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.157     Document Type: Article

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