Optimisation of SPME Arrow GC/MS method for determination of wine volatile organic compounds
Sign Up to like & getrecommendations! Published in 2024 at "OENO One"
DOI: 10.20870/oeno-one.2024.58.4.7914
Abstract: A new technology called solid phase microextraction (SPME) Arrow has recently been used in the analysis of food volatile organic compounds (VOCs). This technology is still not widely used for the analysis of wine VOCs,… read more here.
Keywords: temperature; time; spme arrow; volatile organic ... See more keywords
Characterization of Volatile Compounds in Mozzarella Cheeses Made from Bovine and Buffalo Milk by SPME-GC×GC-O-TOFMS, SPME-Arrow-GC-MS and GC-IMS.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of dairy science"
DOI: 10.3168/jds.2024-25705
Abstract: High moisture Mozzarella cheese is particularly popular because of its freshness and milky flavor, however the difference in aroma compound composition between high moisture Mozzarella cheese made from bovine (BOC) and buffalo milk (BUC) remains… read more here.
Keywords: tofms; spme arrow; volatile compounds; spme ... See more keywords
Optimization of SPME-Arrow-GC/MS Method for Determination of Free and Bound Volatile Organic Compounds from Grape Skins
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26237409
Abstract: (1) Background: Solid phase microextraction (SPME)-Arrow is a new extraction technology recently employed in the analysis of volatiles in food materials. Grape volatile organic compounds (VOC) have a crucial role in the winemaking industry due… read more here.
Keywords: time; organic compounds; grape skins; spme arrow ... See more keywords