A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes

Volatile phenols (VPs) derived from smoke-exposed grapes are known to confer a smoky flavor to wine. Current methods for determination of VPs in grape berries either involve complex sample purification/derivatization steps or employ two analytical platforms for free and bound VP fractions. We report...

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Bibliographic Details
Published in:Metabolites
Main Authors: Zhiqian Liu, Vilnis Ezernieks, Priyanka Reddy, Aaron Elkins, Christian Krill, Kieran Murphy, Simone Rochfort, German Spangenberg
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Subjects:
grapes
volatile phenols
smoke taint
GC-MS
Online Access:https://www.mdpi.com/2218-1989/10/7/294

Internet

https://www.mdpi.com/2218-1989/10/7/294

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