MAJOR VOLATILE COMPONENTS OF AURORE WINE: A GAS CHROMATOGRAPHIC‐MASS SPECTROMETRIC ANALYSIS COMBINING CHEMICAL IONIZATION AND ELECTRON IMPACT IONIZATION
- 1 November 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (6) , 1822-1825
- https://doi.org/10.1111/j.1365-2621.1978.tb07423.x
Abstract
A gas chromatographic‐mass spectrometric study of volatiles in the total extract of wine from Vitis vinifera var. Aurore using both chemical ionization and electron ionization for ion product allowed identification of 26 components, six of which had not been previously reported in wines: 2‐heptanol, ethyl 4‐hydroxypentanoate, ethyl 4‐phenyl‐3‐butenoate, 2‐hydroxypropyl butanoate, N‐butylacetamide and diethyl 2‐hydroxyglutanate.This publication has 16 references indexed in Scilit:
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