Development and optimization of a quantitative analysis of main odorants causing off flavours in cork stoppers using headspace solid‐phase microextraction gas chromatography tandem mass spectrometry-Reference-Cited by-同舟云学术

Development and optimization of a quantitative analysis of main odorants causing off flavours in cork stoppers using headspace solid‐phase microextraction gas chromatography tandem mass spectrometry

Published:2021-04-22 Issue:5 Volume:56 Page:
ISSN:1076-5174
Container-title:Journal of Mass Spectrometry
language:en
Short-container-title:J Mass Spectrom

Author:

Jové Patricia¹^ORCID,Pareras Anna²,De Nadal Raquel³,Verdum Maria¹

Affiliation:

1. Catalan Cork Institute and Foundation Institut Català del Suro (ICSuro) Girona Spain

2. Institute of Food and Agricultural Technology‐CIDSAV‐XaRTA University of Girona Girona Spain

3. R&D department J.VIGAS Girona Spain

Publisher

Wiley

Subject

Spectroscopy

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jms.4728

Reference60 articles.

1. Screening of musty-earthy compounds from tainted cork using water-based soaks followed by headspace solid-phase microextraction and gas chromatography–mass spectrometry

2. Cork taint in wine: a review of the causes;Simpson RF;Aust New Zealand Wine Ind J,1990

3. Identification and Responsibility of 2,4,6-Tribromoanisole in Musty, Corked Odors in Wine

4. Multi-residue off-flavour profiling in wine using stir bar sorptive extraction–thermal desorption–gas chromatography–mass spectrometry

5. Origin and Incidence of 2-Methoxy-3,5-dimethylpyrazine, a Compound with a “Fungal” and “Corky” Aroma Found in Cork Stoppers and Oak Chips in Contact with Wines

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1. High-Throughput Quantification of Trace Haloanisole and Halophenol Off-Flavor Compounds in Cork Wine Stoppers;ACS Food Science & Technology;2024-02-23

2. Cork taint of wines: the formation, analysis, and control of 2,4,6- trichloroanisole;Food Innovation and Advances;2024

3. Solid-Phase Microextraction Techniques and Application in Food and Horticultural Crops;Molecules;2023-09-29

4. Novel and Simple Method for Quantification of 2,4,6-Trichlorophenol with Microbial Conversion to 2,4,6-Trichloroanisole;Microorganisms;2023-08-23

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