COMPARISON OF ANALYTICAL METHODS SENSITIVITY FOR SAMPLES INJECTION IN THE DETECTION OF COMPOUNDS WITH FLAVOURING POTENTIAL OF WINES

被引：0
|
作者：
Sturza, Rodica [1 ]
Sirghi, Constantin [1 ]
Vrincean, Mariana [1 ]
Bohme, Susanne [2 ]
机构：
[1] Tech Univ Moldova, Kishinev, Moldova
[2] Shimadzu Europa GmbH, Duisburg, Germany
来源：
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY | 2010年 / 34卷 / 01期
关键词：
GC/MS; head-space; SPME; wine and flavours;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The study has been focused on the comparative analysis of various analytical techniques for the injection of samples applied to detect the additives with flavouring potential that are used to obtain illicitly the "Muscat" and "Isabella" wines, by implementing the GC/MS method with injection of liquid samples directly into the capillary column, using the "Head-space" method and the solid phase microextraction (SPME).
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页码：9 / 17
页数：9
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