Chapter 4. Grape Aroma Compounds: Terpenes, C13-Norisoprenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines
Published Online: 8 JAN 2010
DOI: 10.1002/9780470552926.ch4
Copyright © 2010 John Wiley & Sons, Inc.
Book Title
Mass Spectrometry in Grape and Wine Chemistry
Additional Information
How to Cite
Flamini, R. and Traldi, P. (2010) Grape Aroma Compounds: Terpenes, C13-Norisoprenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines, in Mass Spectrometry in Grape and Wine Chemistry, John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470552926.ch4
Publication History
- Published Online: 8 JAN 2010
- Published Print: 16 DEC 2009
Book Series:
Book Series Editors:
- Dominic M. Desiderio3,
- Nico M. M. Nibbering4
Series Editor Information
- 3
Departments of Neurology and Biochemistry, University of Tennessee Health Science Center, USA
- 4
Vrije Universiteit Amsterdam, The Netherlands
ISBN Information
Print ISBN: 9780470392478
Online ISBN: 9780470552926
- Summary
- Chapter
- References
Keywords:
- mass spectrometry applications in grape and wine chemistry;
- SPE–GC/MS of terpenes, norisoprenoids, and benzenoids;
- SPME–GC/MS of methoxypyrazines in juice and wine
Summary
This chapter contains sections titled:
Introduction
The SPE–GC/MS of Terpenes, Norisoprenoids, and Benzenoids
The SPME–GC/MS of Methoxypyrazines in Juice and Wine
References