Determination of 2,4,6 Trichloroanisole in cork and wine with HS-SPME/GCMS - standard - fast

AppNote 3/2000 Corkiness in Wine - Trace Analysis of 2,4,6-Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS Andreas Hoffmann Gerstel GmbH & Co. KG, Eberhard-Gerstel-Platz 1, D-45473 Mülheim an der Ruhr, Germany Wolf Rüdiger Sponholz Forschungsanstalt Geisenheim,…

Using HS-SPME and GC/Triple Quadrupole MS for High Throughput Analysis of Haloanisoles in Wines at Sub-ng/L Levels Application Note Food Authors Abstract Anna K. Hjelmeland, Thomas S. Collins, Haloanisole contamination causes cork taint, a musty off-aroma, in affected wines. Alyson…

Sensitive Detection of Trichloroanisole (TCA) in Wine Using Triple Quadrupole GC/MS Application Note Foods and Flavors Authors Abstract Stephan Baumann A method for the detection and quantification of 2,4,6-trichloroanisole in wine at a Agilent Technologies, Inc. concentration as low as…

Application Note Food Testing & Agriculture SPME-GC/MS of 2,4,6-Trichloroanisole using an Agilent DVB/PDMS SPME Fiber Author Jessica Westland Agilent Technologies Inc. Abstract Cork taint is an off-flavor problem in wine, mainly due to the presence of 2,4,6-trichloroanisole (TCA) in the…