Extensive Validation of Gas Chromatographic Method for Determination of Esters in Wines Using Monolithic Materials as Preconcentration Step-Reference-Cited by-同舟云学术

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Extensive Validation of Gas Chromatographic Method for Determination of Esters in Wines Using Monolithic Materials as Preconcentration Step

Published:2018-12-08 Issue:3 Volume:12 Page:791-798
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Vyviurska Olga,Gorovenko Roman,Panáková Veronika,Špánik Ivan

Funder

Slovak Research and Development Agency

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-018-01409-z/fulltext.html

Reference35 articles.

1. Antalick G, Perello MC, de Revel G (2014) Esters in wines: new insight through the establishment of a database of French wines. Am J Enol Vitic 65:293–304. https://doi.org/10.5344/ajev.2014.13133

2. Antalick G, Suklje K, Blackman JW, Meeks C, Deloire A, Schmidtke LM (2015) Influence of grape composition on red wine ester profile: comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate. J Agric Food Chem 63:4664–4672. https://doi.org/10.1021/acs.jafc.5b00966

3. Arabi M, Ghaedi M, Ostovan A (2017) Synthesis and application of in-situ molecularly imprinted silica monolithic in pipette-tip solid-phase microextraction for the separation and determination of gallic acid in orange juice samples. J Chromatogr B Anal Technol Biomed Life Sci 1048:102–110. https://doi.org/10.1016/j.jchromb.2017.02.016

4. Aznar M, Arroyo T (2007) Analysis of wine volatile profile by purge-and-trap-gas chromatography-mass spectrometry - application to the analysis of red and white wines from different Spanish regions. J Chromatogr A 1165:151–157. https://doi.org/10.1016/j.chroma.2007.07.031

5. Azzolini M, Tosi E, Lorenzini M, Finato F, Zapparoli G (2015) Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae. World J Microbiol Biotechnol 31:277–293. https://doi.org/10.1007/s11274-014-1774-1

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