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Application note for the identification and quantification of the Main Off-Flavors in Wine by GC/MS
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鹵代苯甲醚會使很多食品和飲料散發一種發黴的氣味。在葡萄酒中,這種汙染通常被稱為軟木塞汙染。鹵代苯甲醚具有低至ng/L 範圍的感覺閾值,需要一種高靈敏度、高特異性的分析方法來定量分析葡萄酒中的鹵代苯甲醚。
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