Application of a Headspace Sorptive Extraction Method for the Analysis of Volatile Components in South African Wines-Reference-Cited by-同舟云学术

Application of a Headspace Sorptive Extraction Method for the Analysis of Volatile Components in South African Wines

Published:2007-10-01 Issue:21 Volume:55 Page:8696-8702
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Weldegergis Berhane T.¹,Tredoux Andreas G. J.¹,Crouch Andrew M.¹

Affiliation:

1. Department of Chemistry and Polymer Science, University of Stellenbosch, Private Bag X1, Matieland 7602, Stellenbosch, South Africa, and Institute of Wine Biotechnology, University of Stellenbosch, Private Bag X1, Matieland 7602, Stellenbosch, South Africa.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071554p

Reference35 articles.

1. Fast analysis of important wine volatile compounds

2. Aroma composition of wine studied by different extraction methods

3. Volatile composition of red wine from cv . Kalecik Karasι grown in central Anatolia

4. Comparative analysis of volatile compounds of ‘fino’ sherry wine by rotatory and continuous liquid–liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry

5. Optimisation of stir bar sorptive extraction for the analysis of volatile phenols in wines

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