Determination of total chloroanisoles in different kinds of cork stoppers
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference31 articles.
1. Evaluation of an extraction method in the determination of the 2,4,6-trichloroanisole content of tainted cork
2. Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine
3. Absorption of chloroanisoles from wine by corks and by other materials
4. Determination of 2,4,6-trichloroanisole in wines by headspace solid-phase microextraction and gas chromatography–electron-capture detection
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1. State-of-the-Art Knowledge about 2,4,6-Trichloroanisole (TCA) and Strategies to AvoidCork Taintin Wine;Grapes and Wine;2022-06-15
2. Development and validation of a method for the analysis of halophenols and haloanisoles in cork bark macerates by stir bar sorptive extraction heart-cutting two-dimensional gas chromatography negative chemical ionization mass spectrometry;Journal of Chromatography A;2022-06
3. Use of alimentary film for selective sorption of haloanisoles from contaminated red wine;Food Chemistry;2021-07
4. “Cork taint” responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A review;Talanta;2017-12
5. Direct sample introduction-gas chromatography-mass spectrometry for the determination of haloanisole compounds in cork stoppers;Journal of Chromatography A;2016-12
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