1998
DOI: 10.1093/chromsci/36.10.505
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Determination of Volatile Aroma Compounds of Blaufrankisch Wines Extracted by Solid-Phase Microextraction

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Cited by 51 publications
(34 citation statements)
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“…[13][14][15][16] Prior to the first extraction, the fibre was conditioned in the GC injector port at 250°C for 1 h according to the manufacturer's recommendation. Two different SPME techniques were used in the extraction of the volatile aroma compounds: HS-SPME and IM-SPME.…”
Section: Spme Analysis Of Volatile Compoundsmentioning
confidence: 99%
“…[13][14][15][16] Prior to the first extraction, the fibre was conditioned in the GC injector port at 250°C for 1 h according to the manufacturer's recommendation. Two different SPME techniques were used in the extraction of the volatile aroma compounds: HS-SPME and IM-SPME.…”
Section: Spme Analysis Of Volatile Compoundsmentioning
confidence: 99%
“…17,18 Several authors have applied SPME to the analysis of wine volatile compounds. [19][20][21] Da Porto et al 22 used this technique for analysing orange spirit flavour. Clementine mandarin is produced large amounts in the Cukurova region of the southern part of Turkey.…”
Section: Introductionmentioning
confidence: 99%
“…Therefore, the SPME is often used in combination with headspace [26,27,[34][35][36][37][38][39]. The most common fiber used is Polydimethylsiloxane (PDMS) [19,24,30,36,[40][41][42][43][44][45]. Polydimethylsiloxane (PDMS) fibers often provide the highest efficiency along with extracting the maximum number of compounds for volatile polar compounds [31].…”
Section: Solid Phase Microextraction (Spme)mentioning
confidence: 99%