Flavour Science: Chapter 25. Quantitative Analysis Of A Wine Lactone Precursor In Wine

 Flavour Science: Chapter 25. Quantitative Analysis of a Wine Lactone Precursor in Wine pdf

An analytical method was developed for determining the concentration, in wine, of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid, which is a known precursor of wine lactone formed during bottle ageing. The method uses a deuterium-labeled analogue of the analyte as an internal standard, and employs solid phase extraction, derivatization with diazomethane, and analysis by gas chromatography-mass sp...

File Size: 699 KB
Print Length: 14 pages
Publisher: Academic Press (July 29, 2013)
Publication Date: July 29, 2013
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B019ZTYAO8
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