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In this work different designs of headspace devices were studied. Using these designs, 23 volatile compounds of wine aroma added to a synthetic wine were purged by an inert gas (nitrogen) and trapped in a solid-phase extraction (SPE) cartridge. Efficiency was measured as the similarity between the odour intensity in a model wine in the glass and the odour intensity recorded in the gas chromatography–olfactometry...
The quantitative determination of wine volatile sulfur compounds by automated headspace solid-phase microextraction (HS-SPME) with a carboxen-polydimethylsiloxane (CAR-PDMS) fiber and subsequent gas chromatography-pulsed flame photometric detection (GC-PFPD) has been evaluated. The direct extraction of the sulfur compounds in 5ml of wine has been found to suffer from matrix effects and short linear...
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