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Vera L.,Analytical Chemistry of Wine and Food Research Group | Mestres M.,Analytical Chemistry of Wine and Food Research Group | Boque R.,Qualimetrics and Nanosensors Research Group | Busto O.,Analytical Chemistry of Wine and Food Research Group | Guasch J.,Analytical Chemistry of Wine and Food Research Group
Sensors and Actuators, B: Chemical | Year: 2010

A method to verify the feasibility of the calibration transfer technique in HS-MS wine analysis is proposed. PLS multivariate calibration models, whose elaboration and prediction quality are fully discussed, have been built for the quantitative determination of three of the most common volatiles found in wine aroma: ethyl hexanoate (EH), isoamyl acetate (IA) and 2-methyl butanol (MB). The method involves the use of a fortified synthetic wine to overcome the instability drawbacks related to the natural evolution of real wines. The results showed a decrease of the prediction error through the time for the three compounds when the calibration transfer is applied. © 2009 Elsevier B.V. All rights reserved. Source

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