Separation and determination of volatile compounds in synthetic wine samples by gas chromatography using UV-visible molecular absorption spectrometry as detector
Sánchez-Palomo E. et al.
View full paper · DOI 10.1016/S0039-9140(02)00055-3GC with UV-Vis molecular absorption detection quantifies volatile aroma compounds in complex food matrices.
Application of UV-Vis molecular absorption spectrometry as a chromatographic detector for the quantitative analysis of volatile compounds — including esters, higher alcohols and aromatic species — in synthetic wine samples. The method demonstrates linear quantitative response and supports identity confirmation through spectral matching.
- Linear UV-Vis quantitation of multiple wine volatiles in a single GC run
- Spectral confirmation independent of MS for aromatic constituents
- Stable detector response across complex food matrices
Illustrates the food/flavour applicability of GC-UV — directly relevant to INSCAN deployments in flavour, fragrance and beverage QC.
