期刊
JOURNAL OF CHROMATOGRAPHY A
卷 881, 期 1-2, 页码 569-581出版社
ELSEVIER
DOI: 10.1016/S0021-9673(00)00220-X
关键词
reviews; wine; food analysis; sample handling; sulfur compounds; aroma compounds; organosulfur compounds
Sulfur-containing compounds in wines have been extensively studied because of their effect on wine aroma. The aim of this paper was to give an overview on the analytical methods developed to determine them in wines with special emphasis on gas chromatographic methods, as well as the results obtained. In addition, the problems occurring in application of the common extraction procedures, such as liquid-liquid extraction, static and dynamic headspace and solid-phase microextraction, are presented and discussed. (C) 2000 Elsevier Science B.V. All rights reserved.
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