Summary
Examination was made of the changes in composition of aroma volatiles trapped on Chromosorb 105 during dynamic headspace sampling of aged wine. Collections from different gas volumes were analysed and a subsequent collection made. It was demonstrated that analyses of headspace collections containing reduced quantities of the more volatile and more, hydrophobic compounds could aid in the identification and quantitative determination of alcoholic beverage components.
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Simpson, R.F. Influence of gas volume sampled on wine headspace analysis using proconcentration on Chromosorb 105. Chromatographia 12, 733–736 (1979). https://doi.org/10.1007/BF02262452
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DOI: https://doi.org/10.1007/BF02262452