Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography – Mass Spectrometry-Reference-Cited by-同舟云学术

Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography – Mass Spectrometry

Published:2014-10 Issue: Volume:160 Page:141-147
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Botezatu Andreea,Pickering Gary J.,Kotseridis Yorgos

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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2. Determination of methoxypyrazines in red wines by stable isotope dilution gas chromatography-mass spectrometry;Allen;Journal of Agricultural and Food Chemistry,1994

3. Contribution of methoxypyrazines to Sauvignon blanc wine aroma;Allen;American Journal of Enology and Viticulture,1991

4. Methoxypyrazines of grapes and wines;Allen,1998

5. Occurrence and contribution of alkyl-methoxypyrazines in wine tained by Harmonia Axyridis and Coccinella Septempunctata;Botezatu;Journal of the Science of Food and Agriculture,2012

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