Determination of Chloroanisoles and Chlorophenols In Cork and Wine by using HS-SPME and GC-ECD Detection
Yazarlar (4)
Prof. Dr. Rahmi Ertan Anlı Ankara Üniversitesi, Türkiye
Didehan Özhan
Vural Nilüfer
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of the Institute of Brewing (Q2) | ||
| Dergi ISSN | 2050-0416 Dergi Bilgileri (2009) | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2009 |
| Cilt / Sayı / Sayfa | 115 / 1 / 71–77 | DOI | 10.1002/j.2050-0416.2009.tb00346.x |
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| 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 … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Yöksis | 16 |
| Google Scholar | 44 |