Development of a Fully Automated Method HS-SPME-GC-MS/MS for the Determination of Odor-Active Carbonyls in Wines: a “Green” Approach to Improve Robustness and Productivity in the Oenological Analytical Chemistry
Author:
Affiliation:
1. Center Agriculture Food Environment (C3A), University of Trento, San Michele all’Adige (TN) 38010, Italy
2. Center Research and Innovation, Edmund Mach Foundation, San Michele all’Adige (TN) 38010, Italy
Funder
Ministero dell?Istruzione, dell?Universit? e della Ricerca
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c07083
Reference59 articles.
1. The chemistry of beer aging – a critical review
2. Oxidation mechanisms occurring in wines
3. Review of quality factors on wine ageing in oak barrels
4. Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review
5. Sensory attributes and volatile composition of a dry white wine under different packing configurations
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