Abstract
Different isolation methods for the volatile components of Muscat grape juice are compared in terms of the accuracy and precision of the quantitative analysis and the sensitivity achievable with each analytical procedure. These methods include continuous liquid-liquid extraction, simultaneously distillation-extraction with freon-11, dichloromethane and n-pentane as extracting solvents, as well as a dynamic headspace sampling procedure using both a sweeping and an aeration approach. Analysis of the grape juice extracts are carried out by capillary gas chromatography
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