Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

Journal of the Science of Food and Agriculture

Volumn 91, Issue 13, 2011, Pages 2484-2494

  Rodríguez Bencomo, Juan José ^a   Muñoz González, Carolina ^a   Andújar Ortiz, Inmaculada ^a   Martín Álvarez, Pedro Jose ^a   Moreno Arribas, Maria Victoria ^a   Pozo Bayón, Maria Ángeles ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Aroma; Headspace solid phase microextraction gas chromatography mass spectrometry; Volatility; Wine matrix

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; MASS FRAGMENTOGRAPHY; PH; PHYSICAL CHEMISTRY; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REPRODUCIBILITY; SOLID PHASE MICROEXTRACTION; SPAIN; TRANSITION TEMPERATURE; WINE;

FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SOLID PHASE MICROEXTRACTION; SPAIN; TRANSITION TEMPERATURE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 80052641743     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4494     Document Type: Article

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