In-Tube Extraction-GC-MS as a High-Capacity Enrichment Technique for the Analysis of Alcoholic Beverages
Author:
Affiliation:
1. Instrumental Analytical Chemistry, University Duisburg-Essen, Universitätsstrasse 5, D-45141 Essen, Germany
2. BGB Analytik AG, Lettenstrasse 97, CH-8134 Adliswil, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf405832u
Reference35 articles.
1. Microextraction techniques in the analysis of food flavor compounds: A review
2. A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography
3. Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure
4. Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages
5. Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments
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