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 spect...
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| Auteurs principaux: | , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2020-03-01
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| Collection: | Molecules |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/1420-3049/25/5/1232 |
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