Determination of volatile aroma compounds of Blaufrankisch wines extracted by solid-phase microextraction

被引：47
|
作者：
Vas, G
Gal, L
Harangi, J
Dobo, A
Vekey, K
机构：
[1] Res Inst Viticulture & Enol, H-3301 Eger Kolyukteto, Hungary
[2] Hewlett Packard Hungary, Budapest, Hungary
[3] Hungarian Acad Sci, Inst Chem, H-1025 Budapest, Hungary
来源：
JOURNAL OF CHROMATOGRAPHIC SCIENCE | 1998年 / 36卷 / 10期
关键词：
D O I：
10.1093/chromsci/36.10.505
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
A solid-phase microextraction (SPME) technique is used to study volatile wine aroma compounds. SPME coupled with gas chromatography and gas chromatography-mass spectrometry is found to be very sensitive and is suitable for characterization of wine aroma compounds without complicated sample preparation procedures.
引用
收藏
页码：505 / 510
页数：6
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