Analysis of organic sulfur compounds in wine aroma

被引：227

作者：

Mestres, M ^{[1
]}

Busto, O ^{[1
]}

Guasch, J ^{[1
]}

机构：

[1] Univ Rovira & Virgili, Fac Enol Tarragona, Unitat Enol,CeRTA, Dept Quim Analit & Quim Organ, E-43005 Tarragona, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2000年 / 881卷 / 1-2期

关键词：

reviews; wine; food analysis; sample handling; sulfur compounds; aroma compounds; organosulfur compounds;

D O I：

10.1016/S0021-9673(00)00220-X

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Sulfur-containing compounds in wines have been extensively studied because of their effect on wine aroma. The aim of this paper was to give an overview on the analytical methods developed to determine them in wines with special emphasis on gas chromatographic methods, as well as the results obtained. In addition, the problems occurring in application of the common extraction procedures, such as liquid-liquid extraction, static and dynamic headspace and solid-phase microextraction, are presented and discussed. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：569 / 581

页数：13

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