Determination of volatile compounds in Txakoli wine from Biscay by gas chromatography mass spectrometry

被引：5
|
作者：
Escobal, A [1 ]
Iriondo, C [1 ]
Laborra, C [1 ]
机构：
[1] UNIV BASQUE COUNTRY, FAC CIENCIAS, DPTO QUIM ORGAN, E-48080 BILBAO, SPAIN
来源：
JOURNAL OF CHROMATOGRAPHY A | 1997年 / 778卷 / 1-2期
关键词：
wine; food analysis; volatile organic compounds;
D O I：
10.1016/S0021-9673(97)00474-3
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
An analytical method combining a Soxhlet extraction and gas chromatography with mass spectrometric detection is proposed for the determination of volatile compounds in samples of Txakoli from Biscay (region located in the north of Spain). The use of direct injection was compared with the results obtained from the organic extract. The extraction of the compounds from the matrix was performed with dichloromethane-hexane (1:1, v/v). Both procedures were applied to the study of Txakoli varieties of wine. (C) 1997 Elsevier Science B.V.
引用
收藏
页码：225 / 234
页数：10
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