Determination of Volatile Aroma Compounds of Blaufrankisch Wines Extracted by Solid-Phase Microextraction
Open Access
- 1 October 1998
- journal article
- Published by Oxford University Press (OUP) in Journal of Chromatographic Science
- Vol. 36 (10) , 505-510
- https://doi.org/10.1093/chromsci/36.10.505
Abstract
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.Keywords
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