Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS–SPME/GC–MS

Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult. The headspace solid-phase microextraction (HS–SPME) technique coupled with gas chromatography and mass spectrometr...

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Detalles Bibliográficos
Autores principales: Dziekońska-Kubczak, Urszula, Pielech-Przybylska, Katarzyna, Patelski, Piotr, Balcerek, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179427/
https://www.ncbi.nlm.nih.gov/pubmed/32182852
http://dx.doi.org/10.3390/molecules25051232

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179427/
https://www.ncbi.nlm.nih.gov/pubmed/32182852
http://dx.doi.org/10.3390/molecules25051232

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