Abstract
This paper presents a general method for analyzing volatiles from foodstuff samples, and its application to the analysis of grapes. The method includes steam stream distillation, microextraction and chromatographic analysis, and all aspects of the analysis, including sample treatment, are discussed. Data on recovery and reproducibility are given. The method allows to prepare samples for quantitative chromatographic analysis in only one hour and to quantitate the volatiles present in the original samples at concentrations between 0.2 and 2000 mg 1−1 with FID detection.
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