Comparison of analytical methods sensitivity for samples injection in the detection of compounds with flavouring potential of wines

Abstract

The study has been focused on the comparative analysis of various analytical techniques for the injection of samples applied to detect the additives with flavouring potential that are used to obtainillicitly the "Muscat" and "Isabella" wines, by implementing the GC/MS method with injection of liquid samples directly into the capillary column, using the "Head-space" method and the solid phasemicroextraction (SPME).

Keywords

• GC/MS
• head-space
• SPME
• wine and flavours