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An investigation of the aroma fraction of some italian wines by solid phase micro extraction gas chromatography/mass spectrometry and membrane inlet mass spectrometry
Author(s) -
Favretto Donata,
Grandis Giancarlo,
Allegri Graziella,
Traldi Pietro
Publication year - 1998
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/(sici)1097-0231(19981115)12:21<1595::aid-rcm370>3.0.co;2-n
Subject(s) - chemistry , chromatography , mass spectrometry , wine , aroma , extraction (chemistry) , fraction (chemistry) , gas chromatography–mass spectrometry , gas chromatography , analytical chemistry (journal) , food science
Two analytical approaches have been applied to the characterization of the aroma fraction of five Italian wines, solid‐phase micro‐extraction coupled with gas chromatography, and membrane inlet mass spectrometry. The first approach resulted in highly specific and reproducible data and permitted the differentiation among wine samples from the same grape but from different production areas. The second technique, notable for its short time of analysis and ease of use, exhibited a lower specificity. © 1998 John Wiley & Sons, Ltd.