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Determination of Volatile Aroma Compounds of Bläufrankisch Wines Extracted by Solid-Phase Microextraction

Journal of Chromatographic Science (1998) 36(10) 505-510
DOI: 10.1093/chromsci/36.10.505
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Abstract

A solid-phase microextraction (SPME) technique is used to study volatile wine aroma compounds. SPME coupled with gas chromatography and gas chromatography-mass spectrometry is found to be very sensitive and is suitable for characterization of wine aroma compounds without complicated sample preparation procedures.

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APA

Vas, G., Gál, L., Harangi, J., Dobó, A., & Vékey, K. (1998). Determination of Volatile Aroma Compounds of Bläufrankisch Wines Extracted by Solid-Phase Microextraction. Journal of Chromatographic Science, 36(10), 505–510. https://doi.org/10.1093/chromsci/36.10.505

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