Comparison of analytical methods sensitivity for samples injection in the detection of compounds with flavouring potential of wines

  • Rodica Sturza Technical University of Moldova, Chisinau
  • Constantin Sîrghi Technical University of Moldova, Chisinau
  • Mariana Vrîncean Technical University of Moldova, Chisinau
  • Susanne Böhme Shimadzu Europa GmbH
Keywords: GC/MS, head-space, wine and flavours, SPME

Abstract

The study has been focused on the comparative analysis of various analytical techniques for the injection of samples applied to detect the additives with flavouring potential that are used to obtain
illicitly the "Muscat" and "Isabella" wines, by implementing the GC/MS method with injection of liquid samples directly into the capillary column, using the "Head-space" method and the solid phase
microextraction (SPME).

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Published
2010-06-15
How to Cite
Sturza, Rodica, Constantin Sîrghi, Mariana Vrîncean, and Susanne Böhme. 2010. “Comparison of Analytical Methods Sensitivity for Samples Injection in the Detection of Compounds With Flavouring Potential of Wines”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 34 (1), 9-17. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/3554.
Issue
Vol 34 No 1 (2010)
Section
ORIGINAL ARTICLES