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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

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Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE)

Nadia Natali1, Fabio Chinnici, Claudio Riponi

  • 1Department of Food Science, University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.

Journal of Agricultural and Food Chemistry
|October 13, 2006
PubMed

Keywords:
Oak chip extractionVolatile compound analysisToasted wood chemistryEnological wood analysis

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