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A new HS-SPME/GC/MS method was developed to evaluate 61 volatiles in 24 Cabernet Sauvignon wines to determine how these compounds influence the wine's sensory profile.
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必威体育登录手机Gas chromatography with an Agilent J&W CP-Wax 52 CB column separates 105 components in an apricot purée.
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必威体育登录手机Gas chromatography with an Agilent J&W CP-Sil 5 CB column identifies 14 aromas in a rose plant in 40 minutes.
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