Analysis of Haloanisoles in Corks and Wines-Reference-Cited by-同舟云学术

Analysis of Haloanisoles in Corks and Wines

Published:2012-01 Issue: Volume: Page:109-127
ISSN:0097-6156
Container-title:ACS Symposium Series
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Author:

Collins Thomas S.¹,Hjelmeland Anna¹,Ebeler Susan E.¹

Affiliation:

1. Department of Viticulture and Enology, Graduate Group in Agricultural and Environmental Chemistry, and Food Safety and Measurement Facility, University of California, Davis, One Shields Avenue, Davis, California 95616

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-2012-1098.ch008

Reference99 articles.

1. Chloroanisoles as a cause of musty taint in chickens and their microbiological formation from chlorophenols in broiler house litters

2. Identification of 2,4,6-trichloroanisole in several essential oils

3. Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine

4. Formation of Chlorophenols and Related Compounds in Natural and Technical Chlorination Processes

5. Drinking Water Off-Flavour Caused by 2,4,6-Trichloroanisole

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1. Encapsulation for Masking Off-Flavor and Off-Tasting in Food Production;Functionality of Cyclodextrins in Encapsulation for Food Applications;2021

2. Simple approach for cleaning up 2,4,6‐trichloroanisole from alcoholic‐beverage‐reconstituted solutions using polymeric materials;Australian Journal of Grape and Wine Research;2019-06-05

3. Polyaniline Based Materials as a Method to Eliminate Haloanisoles in Spirits Beverages;Industrial & Engineering Chemistry Research;2018-05-30

4. “Cork taint” responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A review;Talanta;2017-12

5. Headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry for the determination of haloanisoles in sparkling (cava and cider) and non-sparkling (wine) alcoholic beverages;Food Additives & Contaminants: Part A;2016-09-16