Room temperature and sensitive analysis of haloanisoles in wine using Vacuum-assisted headspace SPME with GC/ECD
Application Note 174
Using vacuum-assisted SPME with GC/ECD to quickly determine if wine is ‘corked’
Haloanisoles are well-known for creating “cork taint” in wines – the musty/moldy off-aroma which although often attributed to the cork stopper, can be widespread and affect the barrels, pipes and beams of a whole cellar.
HS–SPME followed by GC–MS or GC/ECD is widely used for the detection and quantification of haloanisoles, and here an alternative approach is presented with Vacuum–HS–SPME procedure for a faster, room temperature and more sensitive method.
Read this new application note to see a comparative study between Vac–HS–SPME and regular HS–SPME.
