Identification and Quantification of the Main Off-Flavors in Wine by GC/MS

Application Note: 52242 Identification and Quantification of Impurities in Wines by GC/MS Benedicte Gauriat-Desroy, Eric Phillips, Stacy Crain, Trisa Robarge, Thermo Fisher Scientific, Austin, TX, USA (With special thanks to members of Œnologic Center of Grezillac) Introduction Key Words •…

Stir Bar Sorptive Extraction: A New Way to Extract Off-Flavor Compounds in the Aquatic Environment Application Food and Flavors Authors D. Benanou, F. Acobas and M.R. De Roubin Anjou Recherche, Analytical Research Department 1 place de Turenne 94417 Saint-Maurice France…

Analysis of Trichloroanisole in Wine and Cork using a Purge and Trap Multimatrix Autosampler Application Note Abstract Due to its low odor threshold, 2,4,6-trichloroanisole (TCA), the compound responsible for “cork taint”, requires extremely sensitive analysis. TCA is a fungal metabolite…

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…