Quantitation of Halogenated Anisoles in Wine via SPME – GC/MS

Milo, John

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dc.contributor.author	Milo, John	en_US
dc.date.accessioned	2013-12-16T17:54:52Z
dc.date.accessioned	2019-09-08T02:36:50Z
dc.date.available	2013-12-16T17:54:52Z
dc.date.available	2019-09-08T02:36:50Z
dc.date.issued	2008
dc.identifier	319168236	en_US
dc.identifier.other	b20448806	en_US
dc.identifier.uri	http://hdl.handle.net/1989/10776
dc.description	xiv, 81 leaves : ill. ; 29 cm.	en_US
dc.description.abstract	This research study involves the development and optimization of solid-phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) for the analysis of halogenated anisoles present in wines at ultra-trace amounts. The presence of these compounds in wines unfortunately affects the aroma, ruins the overall taste, and accounts for huge monetary losses in the wine industry every year. The work described herein focuses on the quantitation of these undesirable compounds at levels below olfactory threshold limits and the development and validation of the extraction procedure method associated with SPME. Multiple commercial wine samples, contaminated with these unwanted compounds, were analyzed where the actual amount of halogenated anisoles was determined.	en_US
dc.description.statementofresponsibility	by John A. Milo.	en_US
dc.language.iso	en_US	en_US
dc.relation.ispartofseries	Master's Theses no. 1133	en_US
dc.subject.lcsh	Gas chromatography.	en_US
dc.subject.lcsh	Mass spectrometry.	en_US
dc.subject.lcsh	Wine and wine making--Analysis.	en_US
dc.title	Quantitation of Halogenated Anisoles in Wine via SPME – GC/MS	en_US
dc.type	Thesis	en_US

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