Comparison of analytical methods sensitivity for samples injection in the detection of compounds with flavouring potential of wines

Authors

  • Rodica Sturza Technical University of Moldova, Chisinau
  • Constantin Sîrghi Technical University of Moldova, Chisinau
  • Mariana Vrîncean Technical University of Moldova, Chisinau
  • Susanne Böhme Shimadzu Europa GmbH

Keywords:

GC/MS, head-space, wine and flavours, SPME

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 "Isabella" 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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Published

2010-06-15

Issue

Vol. 34 No. 1 (2010)

Section

ORIGINAL ARTICLES

How to Cite

“Comparison of Analytical Methods Sensitivity for Samples Injection in the Detection of Compounds With Flavouring Potential of Wines”. 2010. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 34 (1): 9-17. https://ojs.ugal.ro/index.php/food/article/view/3554.

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