Analysis of volatile compounds in Chinese Laobaigan liquor using headspace solid-phase microextraction coupled with GC-MS
暂无分享,去创建一个
D. Xiao | Ruoyu Wang | L. Du | W. Li | Tingting He
[1] Yan Xu,et al. Quality grade discrimination of Chinese strong aroma type liquors using mass spectrometry and multivariate analysis , 2013 .
[2] A. C. Clark,et al. A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MS--application on Semillon wines. , 2010, Analytica chimica acta.
[3] Juan Cacho,et al. Quantitative determination of wine highly volatile sulfur compounds by using automated headspace solid-phase microextraction and gas chromatography-pulsed flame photometric detection. Critical study and optimization of a new procedure. , 2007, Journal of chromatography. A.
[4] Wenlai Fan,et al. Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis. , 2006, Journal of agricultural and food chemistry.
[5] F. Battistutta,et al. Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection , 2005 .
[6] Wenlai Fan,et al. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors. , 2005, Journal of agricultural and food chemistry.
[7] R. Peña,et al. Optimization of solid-phase microextraction methods for GC-MS determination of terpenes in wine , 2005 .
[8] Andrea G. Bishop,et al. A solid phase microextraction method to fingerprint dissolved organic carbon released from Eucalyptus camaldulensis (Dehnh.) (River Red Gum) leaves , 2005 .
[9] A. M. de Oliveira,et al. Studies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatography. , 2004, Journal of chromatography. A.
[10] M. Martí,et al. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma. , 2003, Journal of agricultural and food chemistry.
[11] R. Verhé,et al. Analysis of volatiles of malt whisky by solid-phase microextraction and stir bar sorptive extraction. , 2003, Journal of chromatography. A.
[12] M. Aznar,et al. Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. , 2002, Journal of chromatography. A.
[13] S. Ebeler,et al. Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction , 2000 .
[14] C. Poole,et al. Classification of the botanical origin of cinnamon by solid-phase microextraction and gas chromatography , 1996 .
[15] M. Hupé,et al. Characterisation of commercial vodkas by solid-phase microextraction and gas chromatography/mass spectrometry analysis , 1996 .
[16] Janusz Pawliszyn,et al. Automation and optimization of solid-phase microextraction , 1992 .
[17] Yan Xu,et al. Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid‐Phase Microextraction , 2004 .
[18] B. Girard,et al. Evaluation of Closed-Loop Stripping for the Isolation of Wine Aroma Compounds from Aqueous Solution , 2003, American Journal of Enology and Viticulture.
[19] J. D. Stuart,et al. Comparison of Gas-Sampled and SPME-Sampled Static Headspace for the Determination of Volatile Flavor Components. , 1999, Analytical Chemistry.