Chemistry Journal of Moldova

COMPARISON OF SENSITIVITY OF ANALYTICAL METHODS FOR SAMPLES INJECTION IN THE DETECTION OF COMPOUNDS WITH FLAVOURING POTENTIAL OF WINES

Author(s):

Rodica Sturza, Constantin Sîrghi, Mariana Vrîncean, Susanne Böhme


Field: Food chemistry
Type: Research paper
Issue: 2009 Volume 4, no.2
Pages: 50-59
Keywords:

GC/MS, Head-space, SPME, Wine and Flavours.


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Abstract (JPEG)

DOI:
dx.doi.org/10.19261/cjm.2009.04(2).11

Graphical Abstract: 
The study has been focused on the comparative analysis of various analytical techniques for the injection of samples applied to detect the additives with flavouring potential that are used to obtain illicitly the "Muscat" and "Isabela" wines, by implementing the GC/MS method with injection of liquid samples directly into the capillary column, using the "Head-space" method and the solid phase microextraction (SPME).

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