Journal: Antioxidants
Article Title: The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry
doi: 10.3390/antiox8050144
Figure Lengend Snippet: Concentration of volatile compounds detected in cranberry wines by GC-MS (gas chromatography combined with mass spectrometry).
Article Snippet: For GC-MS, deuterated internal standards of high purity, including d 3 -ethyl butyrate, d 11 -ethyl hexanoate, d 15 -ethyl octanoate, d 3 -3-methylbutyl acetate, d 3 -n-hexyl acetate, d 3 -2-phenylethyl acetate, d 3 -linalool, d 3 -α-Terpineol, d 2 -3-methyl-1-butyl alcohol, d 11 -n-hexyl-2,2,3,3,4,4,5,5,6,6-alcohol, d 5 -2-phenyl alcohol, d 12 -n-hexanal, d 11 -hexanoic acid were from CDN Isotopes (Pointe-Claire, Canada).
Techniques: Concentration Assay, Gas Chromatography