Free and glycosylated aroma compounds in grapes monitored by solid‐liquid extraction and dispersive liquid‐liquid microextraction combined with gas chromatography‐mass spectrometry
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DOI: 10.1002/jssc.202200181
Abstract: Fifteen aroma compounds have been determined in their free and glycosylated forms in grapes using dispersive liquid‐liquid microextraction with gas chromatography‐mass spectrometry. The sample treatment includes a previous solid‐liquid extraction stage and subsequent parallel microextraction… read more here.
Keywords: dispersive liquid; microextraction; extraction; liquid ... See more keywords