Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.093
Abstract: A method based on headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-triple quadrupole/mass spectrometry detection (GC-TQ/MS) with a prior derivatization step with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) was developed to quantify carbonyl compounds in different categories of… read more here.
Keywords: methodology; carbonyl compounds; spme; development optimization ... See more keywords
Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines
Sign Up to like & getrecommendations! Published in 2024 at "OENO One"
DOI: 10.20870/oeno-one.2024.58.1.7751
Abstract: Context & aim: The two major categories of Port wines, Tawny and Ruby, are defined by their ageing conditions, with associated oxidative conditions being much more pronounced in the case of the former than the… read more here.
Keywords: analysis pyranoanthocyanins; analysis; colour parameters; style ports ... See more keywords