Analysis of Trichloroanisole in Wine Using Headspace-GC/MS

LAAN-J-MS-E073 GCMS Gas Chromatograph Mass Spectrometer High-Sensitivity Analysis of 2,4,6-Trichloroanisole in Wine Using Headspace-Trap GC/MS 73 < Introduction > 2,4,6-trichloroanisole (TCA) emitted from wine corks can taint wine and cause an objectionable odor. Due to the low threshold value for…

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…