High-Sensitivity Analysis of 2,4,6-Trichloroanisole in Wine Using Headspace-Trap GC/MS

2,4,6-trichloroanisole (TCA) emitted from wine corks can taint wine and cause an objectionable odor. Due to the low threshold value for sensing the odor, highly sensitive measurements are required for monitoring. Conventionally, TCA was measured using methods such as purge and trap, which is very effective in concentrating samples, or thermal desorption. The HS-20 headspace sampler includes a trap function that is able to concentrate headspace gases. This Data Sheet describes an example of high-sensitivity measurement of TCA in wine using an HS-trap GC/MS system.

Content Type:
Application
Document Number:
LAAN-J-MS-E073
Product Type:
Mass Spectrometry, Gas Chromatograph-Mass Spectrometry
Keywords:
Wine, Trichloroanisole, Food and Beverages, Food safety (Residues, Contaminants), HS-20, GCMS-QP2010 Ultra
Language:
English
File Name:
jpo212205.pdf
File Size:
183kb

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For Research Use Only. Not for use in diagnostic procedures.

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