Control of halophenol and haloanisole concentration in wine cellar environments, wines, corks and wood staves using gas chromatography with mass spectrometry
Author:
Affiliation:
1. Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence ‘Campus Mare Nostrum’; University of Murcia; E-30100 Murcia Spain
Funder
Comunidad Autónoma de la Región de Murcia
Spanish MINECO
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12231/fullpdf
Reference38 articles.
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2. Indoor air temperature monitoring: a method lending support to management and design tested on a wine-aging room;Barbaresi;Building and Environment,2015
3. Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment;Barker;Australian Journal of Grape and Wine Research,2001
4. Optimization of headspace sampling using solid-phase microextraction for chloroanisoles in cork stoppers and gas chromatography-ion-trap tandem mass spectrometric analysis;Bianchi;Journal of Separation Science,2003
5. Separation and preconcentration by dispersive liquid-liquid microextraction procedure: recent applications;Bosch-Ojeda;Chromatographia,2011
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1. Cork taint of wines: the formation, analysis, and control of 2,4,6- trichloroanisole;Food Innovation and Advances;2024
2. Is Airborne 2,4,6-Trichloroanisole (TCA) a Threat for Bottled Wine?;Australian Journal of Grape and Wine Research;2023-11-13
3. State-of-the-Art Knowledge about 2,4,6-Trichloroanisole (TCA) and Strategies to AvoidCork Taintin Wine;Grapes and Wine;2022-06-15
4. 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
5. Chloroanisoles, Bromoanisoles, and Halophenols;Wine Faults and Flaws;2021-05-14
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