Solid-phase extraction and determination of trace aroma and flavour components in cider by GC-MS |
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| Authors: | J J Mangas M P González R Rodríguez D Blanco |
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| Institution: | (1) Instituto de Experimentación y Promoción Agraria, 33300 Villaviciosa, Spain;(2) Departamento de Química Física y Analítica, Universidad de Oviedo, 33006 Oviedo, Spain |
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| Abstract: | Summary Minor volatile compounds are responsible for the aromas of cider. A simple technique for the analysis of these components is described based on solid-liquid phase extraction followed by quantitation by gas chromatography-mass spectrometry (GC-MS). The method is quantitative for analysis of alcohols, esters, lactones, phenols, and medium and long chain-length fatty acid. |
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| Keywords: | Gas chromatography-mass spectrometry Solid-phase extraction Cider Aroma and flavour |
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