Determination of haloanisoles in wine by HS-SPME Arrow and GC-MS/MS

Using GC-MS/MS for analysis of off-flavors in wine Alex James, Michael Burnett Account Managers Thermo Fisher Scientific The world leader in serving science 1 [email protected] | [email protected] | 25-January-2023 TSQ™ 9610 GC-MS/MS Overview Class-leading sensitivity TRACE™ 1600 GC series •…

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…

Analysis of Pinot Noir Wines by HS-SPME GC/Q-TOF: Correlating Geographical Origin with Volatile Aroma Profiles Philip L. Wylie1, Anna K. Hjelmeland2, Ron Runnebaum3 & Susan E. Ebeler3 1) Agilent Technologies, Wilmington, DE 19808 [email protected][email protected] 2) Agilent Technologies, Santa Clara, CA…

New Opportunities for Wine Analysis through SPME Arrow and GC-MS/MS Céline Franc1, Justine Laboyrie1, Maria Tiziana Lisanti1,5, Stéphanie Marchand1, Magali Picard1, Gilles de Revel1, Davide Bressanello2, Giulia Riccardino3, Manuela Bergna2, Daniela Cavagnino2, Carlos Garcia4 1. Univ. Bordeaux, Unité de recherche…