Flavor is an important attribute of food and a major factor that determines the acceptability of
food to consumers. Therefore, achieving a comprehensive and accurate analysis of food …

Multidimensional gas chromatography (MDGC) is a tech-nique for isolating and identifying
volatile and semi-volatile organic compounds present in complex mixtures. MDGC …

Basic Gas Chromatography, Third Edition provides a brief introduction to GC following the
objectives for titles in this series. It should appeal to readers with varying levels of education …

The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-
GC× GC/TOFMS along with the determination of odor activity value (OAV) and relative odor …

Solid phase microextraction (SPME) has experienced rapid development and growth in
number of application areas since its inception over 20 years ago. It has had a major impact …

A methodology for the determination of volatile compounds in red wine using headspace
solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass …

Abstract Background and Aims This study evaluated the impact that the non‐
Saccharomyces yeasts, Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT) …

The influence of different combinations of Syrah grape maturation degree (19, 21 and 23°
Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential …

Grapes are an important global horticultural product, and are mainly used for winemaking.
Typically, grapes and wines are rich in various phytochemicals, including phenolics …

Headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-
dimensional gas chromatography with time-of-flight mass spectrometry detection (GC× …