Add to ORKGThe objective of this experiment is to determine the volatile components of a foodstuff such as wine by GC-MS headspace analysis. The concentrated components are separated by capillary gas chromatography and the mass spectrum of each component is measured. The mass spectra are used to identify the components
This study focuses on the identification of the origins of alcohol present in foods using comprehens...
A validated method for identification and quantification of volatile compounds in wine was developed...
To evaluate the partition coefficients of volatiles between the liquid and gas phases, an analytical...
Volatile compounds are responsible for the wine “bouquet”, which is perceived by sniffing the headsp...
The aim of this study was the comparison between two approaches for the quantitative determination o...
Here we present a method for the accurate quantification of major volatile metabolites found in diff...
The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived produc...
In this research, we propose a novel concept for a non-destructive evaluation of volatiles emitted f...
As part of the ongoing research into the chemical composition of the uniquely South African wine cul...
Five wine varieties were analysed for fifty selected free and glycosidically conjugated volatile org...
Volatile organic compounds (VOCs) are the key aroma producers in fruits and sensory quality of fruit...
The evaluation of volatiles in food is an important aspect of food production. It gives knowledge ab...
Wine is a drink that can enhance the flavour experience of food, which is why it is important that t...
To evaluate the partition coefficients of volatiles between the liquid and gas phases, an analytical...
Comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometr...
This study focuses on the identification of the origins of alcohol present in foods using comprehens...
A validated method for identification and quantification of volatile compounds in wine was developed...
To evaluate the partition coefficients of volatiles between the liquid and gas phases, an analytical...
Volatile compounds are responsible for the wine “bouquet”, which is perceived by sniffing the headsp...
The aim of this study was the comparison between two approaches for the quantitative determination o...
Here we present a method for the accurate quantification of major volatile metabolites found in diff...
The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived produc...
In this research, we propose a novel concept for a non-destructive evaluation of volatiles emitted f...
As part of the ongoing research into the chemical composition of the uniquely South African wine cul...
Five wine varieties were analysed for fifty selected free and glycosidically conjugated volatile org...
Volatile organic compounds (VOCs) are the key aroma producers in fruits and sensory quality of fruit...
The evaluation of volatiles in food is an important aspect of food production. It gives knowledge ab...
Wine is a drink that can enhance the flavour experience of food, which is why it is important that t...
To evaluate the partition coefficients of volatiles between the liquid and gas phases, an analytical...
Comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometr...
This study focuses on the identification of the origins of alcohol present in foods using comprehens...
A validated method for identification and quantification of volatile compounds in wine was developed...
To evaluate the partition coefficients of volatiles between the liquid and gas phases, an analytical...