Elucidation of the volatile composition of marsala wines by using comprehensive two-dimensional gas chromatography

Food Chemistry

Volumn 142, Issue , 2014, Pages 262-268

  Dugo, Giacomo ^a   Franchina, Flavio A ^a   Scandinaro, Maria R ^a   Bonaccorsi, Ivana ^a   Cicero, Nicola ^a   Tranchida, Peter Q ^a   Mondello, Luigi ^a,b  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY CAMPUS BIO MEDICO   (Italy)

Author keywords

Marsala wine comprehensive two dimensional gas chromatography spme mass spectrometry flame ionisation detector volatiles

Indexed keywords

CHROMATOGRAPHY; DRUG PRODUCTS; IONIZATION; KETONES; MASS SPECTROMETRY; SMOKE DETECTORS;

ANALYTICAL CHALLENGE; COMPLEX NATURE; COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY; FLAME IONISATION DETECTOR; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; RAPID-SCANNING QUADRUPOLE MASS SPECTROMETER; RELATIVE QUANTIFICATION; VOLATILE COMPOSITION;

GAS CHROMATOGRAPHY;

ALCOHOL DERIVATIVE; ALDEHYDE; BUTYRIC ACID ETHYL ESTER; ESTER; HYDROCARBON; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; KETONE; OCTANOIC ACID; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; DESORPTION; ENVIRONMENTAL TEMPERATURE; GAS CHROMATOGRAPHY; MARSALA WINE; MASS SPECTROMETRY; SIGNAL NOISE RATIO; WINE;

EID: 84881164253     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.061     Document Type: Article

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