Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines.

@article{Marn2005StirBS,
  title={Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines.},
  author={J Francisco Garc{\'i}a Mar{\'i}n and Amaya Zalacain and Concepci{\'o}n de Miguel and Gonzalo Luis Alonso and Mar{\'i}a Rosario Salinas},
  journal={Journal of chromatography. A},
  year={2005},
  volume={1098 1-2},
  pages={1-6}
}
Stir bar sorptive extraction (SBSE) followed by a thermal desorption-gas chromatography-mass spectrometry analysis has been optimized for the determination of 13 of the most important oak volatiles in wine samples, all in a single run. The stir bar sorptive extraction method was optimized in terms of temperature, time, pH and NaCl addition, and the best results were obtained after stirring the wine sample with the polydimethylsiloxane stir bar during 90min at room temperature. The addition of… CONTINUE READING

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