Rapid Quantification of Major Volatile Metabolites in Fermented Food and Beverages Using Gas Chromatography-Mass Spectrometry

Rapid Quantification of Major Volatile Metabolites in Fermented Food and Beverages Using Gas Chromatography-Mass Spectrometry

Here we present a method for the accurate quantification of major volatile metabolites found in different food and beverages, including ethanol, acetic acid and other aroma compounds, using gas chromatography coupled to mass spectrometry (GC-MS). The method is combined with a simple sample preparati...

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Bibliographic Details
Main Authors: Farhana R. Pinu, Silas G. Villas-boas
Format: Article
Language:English
Published: MDPI AG 2017-07-01
Series:Metabolites
Subjects:
Ethanol
acetic acid
fermented beverages
balsamic vinegar
sourdough
wine
Online Access:https://www.mdpi.com/2218-1989/7/3/37

Internet

https://www.mdpi.com/2218-1989/7/3/37

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