FAST AND QUANTITATIVE-DETERMINATION OF WINE FLAVOR COMPOUNDS USING MICROEXTRACTION WITH FREON-113

被引：72

作者：

FERREIRA, V

RAPP, A

CACHO, JF

HASTRICH, H

YAVAS, I

机构：

[1] UNIV ZARAGOZA,FAC SCI,DEPT ANALYT CHEM,ZARAGOZA,SPAIN

[2] BUNDESSANSTALT ZUCHTUNGSFORSCH,INST REBENZUCHTUNG GEILWEILERHOF,SIEBELDINGEN,GERMANY

[3] UNIV ANKARA,INST LEBENSMITTELWISSENSCH & TECHNOL,ANKARA,TURKEY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 09期

关键词：

D O I：

10.1021/jf00033a012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A fast and efficient method for analyzing wine volatiles has been developed. Twenty-six compounds can be quantified with a single-step sample treatment of only 1 h via microextraction with Freon 113. Precision, linearity, and accuracy of the method have been tested using different wines and synthetic mixtures. Detection limits are in the micrograms per liter range, and relative precision is better than 3%.

引用

页码：1413 / 1420

页数：8

共 20 条

[1]

[Anonymous], 1990, DEV FOOD SCI

[2] NEW SENSITIVE METHOD FOR THE EXAMINATION OF THE VOLATILE FLAVOR FRACTION OF CABERNET-SAUVIGNON WINES [J].