Evaluation of glycosyl-glucose analytical methods for various glycosides

dc.contributor.authorWhiton, R. S.en
dc.contributor.authorZoecklein, Bruce W.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2014-07-09en
dc.date.accessioned2014-07-10T13:56:43Zen
dc.date.available2014-07-10T13:56:43Zen
dc.date.issued2002en
dc.description.abstractThe accuracy of two methods for determination of glycosyl-glucose (GG) in grapes and wine has been tested using several glycoside standards containing alkyl, benzenoid, and phenolic aglycones. The total GG method using C-18 sorbent material was found to exhibit poor recoveries of benzenoid glycosides. The recoveries for the phenol-free GG method were satisfactory for alkyl and benzenoid glycosides. In addition, an adaption of the phenol-free GG method to 96-well microplate format has been demonstrated.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationWhiton, R. S.; Zoecklein, B. W., "Evaluation of glycosyl-glucose analytical methods for various glycosides," Am. J. Enol. Vitic 2002 vol. 53 no. 4 315-317. http://ajevonline.org/content/53/4/315.abstracten
dc.identifier.issn0002-9254en
dc.identifier.urihttp://hdl.handle.net/10919/49447en
dc.identifier.urlhttp://ajevonline.org/content/53/4/315.abstracten
dc.language.isoenen
dc.publisherAmerican Society for Enology and Viticultureen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectglycosidesen
dc.subjectglycosyl-glucoseen
dc.subjectggen
dc.subjectvinifera l. grapesen
dc.subjectprecursorsen
dc.subjectwineen
dc.subjectfractionsen
dc.subjectflavoren
dc.subjectaromaen
dc.subjectbiotechnology & applied microbiologyen
dc.subjectfood science & technologyen
dc.subjecthorticultureen
dc.titleEvaluation of glycosyl-glucose analytical methods for various glycosidesen
dc.title.serialAmerican Journal of Enology and Viticultureen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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