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damascenone/hymenoxys rusbyi
Il collegamento viene salvato negli appunti
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Analysis of free and bound volatiles by gas chromatography and gas chromatography-mass spectrometry in uncased and cased tobaccos.
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The free and bound volatiles of tobaccos were analyzed by capillary GC and GC-MS. Bound volatiles were isolated by dichloromethane extraction followed by stream distillation continuous extraction (SDE) at pH 2.5 acid hydrolysis. The bound aromatic compounds were hydrolyzed by acid at pH 2.5, and the
Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
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One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines. Wine samples were extracted by 3 different
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
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The aroma extract dilution analysis method was used to detect the impact odorants of Bordeaux Cabernet Sauvignon and Merlot wines extracts, as well as those of the extracts of the corresponding Cabernet Sauvignon juice and dry yeasts used for its fermentation. The wines and the yeasts were extracted
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