Determination of the composition of volatiles in cognac (brandy) by headspace gas chromatography-mass spectrometry

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Bibliographic Details
Published in:	Journal of analytical chemistry (New York, N.Y.) Vol. 56; no. 10; pp. 945 - 952
Main Authors:	PANOSYAN, A. G, MAMIKONYAN, G. V, TOROSYAN, M, GABRIELYAN, E. S, MKHITARYAN, S. A, TIRAKYAN, M. R, OVANESYAN, A
Format:	Journal Article
Language:	English
Published:	New York, NY Kluwer/Plenum 01-10-2001
Subjects:	Analytical chemistry Biological and medical sciences Brandies, spirituous liquors Chemistry Chromatographic methods and physical methods associated with chromatography Exact sciences and technology Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Gas chromatographic methods Chemical analysis Coupled method Brandy Volatile organic compound Solvent extraction Chemical enrichment Alcoholic beverage Gas chromatography Multicomponent analysis Apolar solvent Quality control Mass spectrometry Comparative study Quantitative analysis
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ISSN:	1061-9348 1608-3199
DOI:	10.1023/A:1012365629636