Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds.

Abstract

The validated method based on the use of headspace solid phase microextraction (HS-SPME) coupled with the comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection (GC×GC/TOFMS) proved to be appropriate for this first simultaneous quantitative determination of six toxic compounds (formaldehyde, acetaldehyde, ethyl… (More)
DOI: 10.1016/j.foodchem.2017.03.090

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Cite this paper

@article{Lago2017InfluenceOR, title={Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds.}, author={Laura Oliveira Lago and Karine Primieri Nicolli and Aline Biasoto Marques and Cl{\'a}udia Alcaraz Zini and Juliane Elisa Welke}, journal={Food chemistry}, year={2017}, volume={230}, pages={594-603} }