Determination of volatile aroma compounds of Blaufrankisch wines extracted by solid-phase microextraction

被引：47

作者：

Vas, G

Gal, L

Harangi, J

Dobo, A

Vekey, K

机构：

[1] Res Inst Viticulture & Enol, H-3301 Eger Kolyukteto, Hungary

[2] Hewlett Packard Hungary, Budapest, Hungary

[3] Hungarian Acad Sci, Inst Chem, H-1025 Budapest, Hungary

来源：

JOURNAL OF CHROMATOGRAPHIC SCIENCE | 1998年 / 36卷 / 10期

关键词：

D O I：

10.1093/chromsci/36.10.505

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A solid-phase microextraction (SPME) technique is used to study volatile wine aroma compounds. SPME coupled with gas chromatography and gas chromatography-mass spectrometry is found to be very sensitive and is suitable for characterization of wine aroma compounds without complicated sample preparation procedures.

引用

收藏

页码：505 / 510

页数：6

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