Sample preparation is an essential step in analysis, greatly influencing the reliability and
accuracy of resulted the time and cost of analysis. Solid‐Phase Microextraction (SPME) is a …

Although hundreds of chemical compounds have been identified in grapes and wines, only
a few compounds actually contribute to sensory perception of wine flavor. This critical review …

Knowledge of wine flavor has paralleled developments in analytical chemistry. In the 19th
century, analytical methods focused on the determination of major wine components such as …

Solid‐phase microextraction (SPME) is a modern, solvent‐free sample preparation
technique, commonly used in trace analysis. This technique has been developed to …

This work outlines the results from an investigation to determine the effect of the oxygen
dissolved at bottling and the specific oxygen barrier properties of commercially available …

The nature and origins of flavour in whiskies are reviewed with the aim of developing a
revised and simplified flavour wheel for training of sensory assessors. Scotch whiskies are …

One of the most common taints in foods is a musty or earthy odour, which is commonly
associated with the activity of microorganisms. Liquid foods, particularly wine and water, can …

The complex aroma of wine is derived from many sources, with grape-derived components
being responsible for the varietal character. The ability to monitor grape aroma compounds …

In this paper a new method for the determination of 2, 4, 6-trichloroanisole (TCA) and 2, 4, 6-
tribromoanisole (TBA) in wine samples is presented. Headspace single-drop microextraction …

Solid-phase microextraction (SPME) was optimised for the qualitative determination of the
volatile flavour compounds responsible for the aroma of Greek Boutari wine. Several factors …