DEVELOPMENT AND IMPLEMENTATION OF GC-MS/MS METHOD FOR THE DETERMINATION OF VOLATILE SULPHUR COMPOUNDS (VSC) RELATED TO OFF-FLAVOURS IN WINE

Researcher: Dr Astrid Buica - 29 Apr 2016

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Volatile sulphur compounds (VSC) may determine quality and typical characteristics, not all of them pleasant, such as off-flavours resembling onions, garlic, cooked cabbage, rubber and putrefaction. The goal of this project is to offer a sensitive and reliable tool for investigations, during which not only the already usual positive aromas are evaluated (esters, higher alcohols, terpenes, thiols), but also some of the negative ones, to obtain a more complex and complete picture of the phenomena occurring from winemaking stages up to the consumer.

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