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Technical Note - Analysis of Beer Aroma Compounds by Solid-phase Microcolumn Extraction

  • Published:2010 Issue:2 Volume:116 Page:167-169
  • ISSN:0046-9750
  • Container-title:Journal of the Institute of Brewing
  • language:en
  • Short-container-title:

Author:

Hrivnák Ján,Šmogrovičová Daniela,Lakatošová Jana,Nádaský Pavol

Publisher

Wiley

Subject

Food Science

Reference17 articles.

1. New trend in sample preparation: on-line microextraction in packed syringe for liquid and gas chromatography applications: I. Determination of local anaesthetics in human plasma samples using gas chromatography-mass spectrometry;Abdel-Rehim;J. Chromatogr. B,2004

2. Analysis of free fatty acids, fusel alcohols and esters in beer: an alternative to CS2 extraction;Alvarez;J. Am. Soc. Brew. Chem.,1994

3. Sorptive sample preparation-a review;Baltussen;Anal. Bioanal. Chem.,2002

4. Stir bar sorptive extraction (SBSE), a novel extraction technique for aqueous samples: Theory and principles;Baltussen;J. Microcol. Sep.,1999

5. Sol-gel capillary microextraction;Bigham;Anal. Chem.,2002

Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. New trends in beer flavour compound analysis;Journal of the Science of Food and Agriculture;2014-10-08

2. The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods;Chemical & Functional Properties of Food Components;2012-04-03

3. 10.6013/jbrewsocjapan.106.208;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2011
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