Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction
- 1 April 2000
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 80 (5) , 625-630
- https://doi.org/10.1002/(sici)1097-0010(200004)80:5<625::aid-jsfa584>3.0.co;2-5
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Analysis of 2,4,6-trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometryJournal of Chromatography A, 1997
- Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass SpectrometryJournal of Agricultural and Food Chemistry, 1997
- Peer Reviewed: GC/Olfactometry GC With a Sense of SmellAnalytical Chemistry, 1997
- Systematic optimization of the analysis of wine bouquet components by solid‐phase microextractionJournal of High Resolution Chromatography, 1996
- Determination of Essential Oils in Hops by Headspace Solid-Phase MicroextractionJournal of Agricultural and Food Chemistry, 1996
- Solid-Phase Microextraction for Flavor AnalysisJournal of Agricultural and Food Chemistry, 1994
- Optimization of solid-phase microextraction conditions for determination of phenolsAnalytical Chemistry, 1994
- Dynamics of organic compound extraction from water using liquid-coated fused silica fibersAnalytical Chemistry, 1992
- Solid phase microextraction with thermal desorption using fused silica optical fibersAnalytical Chemistry, 1990
- Composition of neutral volatile constituents in grape brandiesJournal of Agricultural and Food Chemistry, 1979