Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction

Food Chemistry

Volumn 207, Issue , 2016, Pages 261-271

  Ubeda, C ^a   Callejon R M ^b   Troncoso, A M ^b   Pena Neira A ^c   Morales, M L ^b  

^a UNIVERSIDAD AUTÓNOMA DE CHILE   (Chile)

^b UNIVERSITY OF SEVILLE   (Spain)

^c UNIVERSITY OF CHILE   (Chile)

Author keywords

Chilean sparkling wine; HSSE; Polydimethylsiloxane; Polyethyleneglycol modified silicone; SBSE; Volatile compounds

Indexed keywords

ESTERS; EXTRACTION; KETONES; MICROCHANNELS; POLYDIMETHYLSILOXANE; VOLATILE ORGANIC COMPOUNDS;

HSSE; PRODUCTION METHODS; SBSE; SEQUENTIAL EXTRACTION; SPARKLING WINES; STIR BAR SORPTIVE EXTRACTION; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

SILICONES;

KETONE; SILICONE; VOLATILE AGENT; ESTER; VOLATILE ORGANIC COMPOUND;

ARTICLE; CONTROLLED STUDY; DISCRIMINANT ANALYSIS; EXTRACTION; IMMERSION; SPARKLING WINE; ANALYSIS; CHILE; FOOD INDUSTRY; WINE;

CHILE; ESTERS; FOOD INDUSTRY; KETONES; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84979463081     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.117     Document Type: Article

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