4. Grape Aroma Compounds: Terpenes, C13-Norisoprenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines

  1. Riccardo Flamini1 and
  2. Pietro Traldi2

Published Online: 8 JAN 2010

DOI: 10.1002/9780470552926.ch4

Mass Spectrometry in Grape and Wine Chemistry

Mass Spectrometry in Grape and Wine Chemistry

How to Cite

Flamini, R. and Traldi, P. (2009) 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

Author Information

  1. 1

    CRA, Centro di Ricerca per la Viticoltura, Conegliano (TV), Italy

  2. 2

    CNR, Istituto di Scienze e Tecnologie Molecolari, Padova, Italy

Publication History

  1. Published Online: 8 JAN 2010
  2. Published Print: 16 DEC 2009

Book Series:

  1. Wiley-Interscience Series in Mass Spectrometry

Book Series Editors:

  1. Dominic M. Desiderio3 and
  2. Nico M. M. Nibbering4

Series Editor Information

  1. 3

    Departments of Neurology and Biochemistry, University of Tennessee Health Science Center, USA

  2. 4

    Vrije Universiteit Amsterdam, The Netherlands

ISBN Information

Print ISBN: 9780470392478

Online ISBN: 9780470552926

SEARCH

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