On sample preparation methods for fermented beverage VOCs profiling by GCxGC-TOFMS

INTRODUCTION: Aromas and tastes have crucial influences on the quality of fermented beverages. The determination of aromatic compounds requires global non-targeted profiling of the volatile organic compounds (VOCs) in the beverages. However, experimental VOC profiling result depends on the chosen VO...

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Detalles Bibliográficos
Autores principales: Zhang, Penghan, Carlin, Silvia, Lotti, Cesare, Mattivi, Fulvio, Vrhovsek, Urska
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7502039/
https://www.ncbi.nlm.nih.gov/pubmed/32949264
http://dx.doi.org/10.1007/s11306-020-01718-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7502039/
https://www.ncbi.nlm.nih.gov/pubmed/32949264
http://dx.doi.org/10.1007/s11306-020-01718-7

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