Comparison of analytical methods sensitivity for samples injection in the detection of compounds with flavouring potential of wines
Mots-clés :
GC/MS, head-space, wine and flavours, SPMERésumé
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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Publiée
2010-06-15
Numéro
Rubrique
ORIGINAL ARTICLES
Comment citer
« 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.
