Aroma compounds of an Italian wine (Ruche) by HS-SPME analysis coupled with GC-ITMS

Author： Bonino M.   Schellino R.   Rizzi C.   Aigotti R.   Delfini C.   Baiocchi C.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.80, Iss.1, 2003-01, pp. : 125-133

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey

By Radovic B.S.   Careri M.   Mangia A.   Musci M.   Gerboles M.   Anklam E.  

Food Chemistry, Vol. 72, Iss. 4, 2001-03 ,pp. : 511-520

Elsevier

Access to resources Recommend Favorite

Rapid extraction of aroma compounds in must and wine by means of ultrasound

By Cocito C.   Gaetano G.   Delfini C.  

Food Chemistry, Vol. 52, Iss. 3, 1995-01 ,pp. : 311-320

Elsevier

Access to resources Recommend Favorite

Rapid extraction of wine aroma compounds using a new simultaneous distillation-solvent extraction device

By Blanch G.P.   Reglero G.   Herraiz M.  

Food Chemistry, Vol. 56, Iss. 4, 1996-08 ,pp. : 439-444

Elsevier

Access to resources Recommend Favorite

Gas chromatography-mass spectrometry analysis of free and glycoconjugated aroma compounds of seasonally collected Satureja montana L.

By Mastelic J.   Jerkovic I.  

Food Chemistry, Vol. 80, Iss. 1, 2003-01 ,pp. : 135-140

Elsevier

Access to resources Recommend Favorite

Authenticity of raspberry flavor in food products using SPME‐chiral‐GC‐MS

By  

Food Science & Nutrition, Vol. 4, Iss. 3, 2016-05 ,pp. : 348-354

John Wiley & Sons Inc

Access to resources Recommend Favorite