An improved method for the analysis of 2-aminoacetophenone in wine based on headspace solid-phase microextraction and heart-cut multidimensional gas chromatography with selective detection by tandem mass spectrometry-Reference-Cited by-同舟云学术

An improved method for the analysis of 2-aminoacetophenone in wine based on headspace solid-phase microextraction and heart-cut multidimensional gas chromatography with selective detection by tandem mass spectrometry

Published:2016-12 Issue: Volume:1477 Page:64-69
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Schmarr Hans-Georg,Keiser Jutta,Krautwald Susann

Funder

Ministerium für Umwelt

Energie

Ernährung und Forsten

Weinbau und Forsten

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference26 articles.

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2. Untypical aging off-flavour in wine: formation of 2-aminoacetophenone in white wine by radical cooxidation of indole-3-acetic acid and sulfite;Christoph,2000

3. The untypical aging off-flavor (UTA) in wine – formation and possible preventions;Hoenicke;Czech J. Food Sci.,2000

4. Untypical aging off-flavor in wine: formation of 2-aminoacetophenone and evaluation of its influencing factors;Hoenicke;Anal. Chim. Acta,2002

5. 2-Aminoacetophenon: Verursachende Komponente der untypischen Alterungsnote (Naphthalinton, Hybridton) bei Wein;Rapp;Vitis,1993

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