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dc.contributorVirginia Tech
dc.contributor.authorWhiton, R. S.
dc.contributor.authorZoecklein, B. W.
dc.date.accessioned2014-07-10T13:56:44Z
dc.date.available2014-07-10T13:56:44Z
dc.date.issued2000
dc.identifier.citationWhiton, R. S.; Zoecklein, B. W., "Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds," Am. J. Enol. Vitic 2000 vol. 51 no. 4 379-382. http://ajevonline.org/content/51/4/379.abstract
dc.identifier.issn0002-9254
dc.identifier.urihttp://hdl.handle.net/10919/49452
dc.description.abstractHeadspace solid-phase microextraction (SPME) is a fast and simple sampling method for analysis of volatile compounds, but quantitation can be affected by sample matrix and sampling conditions. Sampling time and temperature are particularly important in controlling analyte response, and the effects vary for different compound classes and volatilities. Tests with model solutions containing a range of typical wine volatiles show that increasing temperature and sampling time can increase sensitivity for higher boiling polar compounds but decrease sensitivity for very volatile compounds. Sample matrix elements such as ethanol concentration can also have different effects on the responses of different compounds.
dc.language.isoen_US
dc.publisherAmerican Society for Enology and Viticulture
dc.subjectaroma
dc.subjectsolid-phase microextraction
dc.subjectheadspace analyses
dc.subjectgas-chromatography
dc.subjectbouquet components
dc.subjectbiotechnology & applied microbiology
dc.subjectfood science & technology
dc.subjecthorticulture
dc.titleOptimization of headspace solid-phase microextraction for analysis of wine aroma compounds
dc.typeArticle
dc.identifier.urlhttp://ajevonline.org/content/51/4/379.abstract
dc.date.accessed2014-07-09
dc.title.serialAmerican Journal of Enology and Viticulture


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