Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS–SPME/GC–MS

Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult. The headspace solid-phase microextraction (HS−SPME) technique coupled with gas chromatography and mass s...

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Bibliographic Details

Published in:	Molecules
Main Authors:	Urszula Dziekońska-Kubczak, Katarzyna Pielech-Przybylska, Piotr Patelski, Maria Balcerek
Format:	Article
Language:	English
Published:	MDPI AG 2020-03-01
Subjects:	volatile sulfur compounds vscs fruit brandy hs–spme gc–ms
Online Access:	https://www.mdpi.com/1420-3049/25/5/1232