Stir Bar Sorptive Extraction Combined with GC-MS Analysis and Chemometric Methods for the Classification of South African Wines According to the Volatile Composition-Reference-Cited by-同舟云学术

Stir Bar Sorptive Extraction Combined with GC-MS Analysis and Chemometric Methods for the Classification of South African Wines According to the Volatile Composition

Published:2008-05-21 Issue:12 Volume:56 Page:4286-4296
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tredoux Andreas¹,de Villiers André¹,Májek Pavel¹,Lynen Frédéric¹,Crouch Andrew¹,Sandra Pat¹

Affiliation:

1. Department of Chemistry, CENSSUS, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa, Department of Analytical Chemistry, Slovak University of Technology, 812 37 Bratislava 1, Slovak Republic, and Research Institute for Chromatography, Kennedypark 20, B-8500 Kortrijk, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0734673

Reference35 articles.

1. Waterhouse, A. L.; Ebeler, S. E.Chemistry of Wine Flavor;Oxford University Press,New York,1998; pp31−80

2. Recent technological advances for the determination of food authenticity

3. Fast analysis of important wine volatile compounds

4. Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters

5. Pawliszyn, J.Solid Phase Microextraction: Theory and PracticeWiley-VCH, Inc.:New York,1997; pp97−140

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