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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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Sample Class Prediction (SCP) models are powerful tools that can use mass spectrometry data from highly complex samples to identify differences in sample classes.
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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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