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A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes
Volatile phenols (VPs) derived from smoke-exposed grapes are known to confer a smoky flavor to wine. Current methods for determination of VPs in grape berries either involve complex sample purification/derivatization steps or employ two analytical platforms for free and bound VP fractions. We report...
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| Udgivet i: | Metabolites |
|---|---|
| Main Authors: | , , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7407152/ https://ncbi.nlm.nih.gov/pubmed/32709091 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/metabo10070294 |
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