Determination of Chloroanisoles and Chlorophenols In Cork and Wine by using HS-SPME and GC-ECD Detection
Yazarlar (4)
Ankara Üniversitesi, Türkiye
Prof. Dr. Mustafa BAYRAM
Ankara Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
|
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of the Institute of Brewing |
| Dergi ISSN | 2050-0416 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q3 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2009 |
| Cilt No | 115 |
| Sayı | 1 |
| Sayfalar | 71 / 77 |
| DOI Numarası | 10.1002/j.2050-0416.2009.tb00346.x |
| Özet |
| Cork taint is an off‐flavor problem in wine, the main reason being the presence of 2,4,6‐trichloroanisole (TCA) in the cork stopper. In addition to the TCA, the presence of other chloroanisole and chlorophenol family compounds (the perception limits of which are very low) can also result in, or contribute to, cork taint problem. In this study, the levels of 2,4‐dichloroanisole (DCA), 2,4,6‐trichloroanisole (TCA), 2,3,4,6‐tetrachloroanisole (TeCA), pentachloroanisole (PCA), 2,4,6‐trichlorophenol (TCP), 2,3,4,6‐tetrachlorophenol (TeCP) and penthaclorophenol (PCP) were assayed in cork stoppers (natural, agglomerated and colmate) and in red wine samples from different wineries in Turkey using HS‐SPME and GC‐ECD detection. The performance parameters for all chloroanisole and chlorophenol compounds were as follows: recovery 92.48–102.53%, R 0.992‐0.996. The LOQ values were DCA (8.4 ng/L), TCA (0.8 ng/L … |
| Anahtar Kelimeler |
| chloroanisoles | chlorophenols | cork | cork taint | HS-SPME (HeadSpace-Solid Phase Microextraction) | GC-ECD (Gas Chromatography-Electron Capture Detection) | wine |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 22 |
| Google Scholar | 42 |