Mangas, J. J. and Rodríguez, R. and Suárez, B. (2018) Validation of a gas chromatography-flame ionization method for quality control and spoilage detection in wine and cider. Acta Alimentaria, 47 (1). pp. 17-25. ISSN 0139-3006
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Abstract
A GC-FID method for major volatile analysis in cider and wine was validated under the requirements of the ISO/IEC 17025 regulation using a split mode injection. This method presented a good linearity (R<sup>2</sup>>0.999, C<sub>m</sub>>99%), a wide range of calibration, the maximum random errors for repeatability and intermediate precision were 5% and 8%, respectively, and the maximum limit of quantification and limit of detection were 14.1 mg l<sup>–1</sup> and 4.6 mg l<sup>–1</sup>, respectively. Trueness, expressed as recovery (%), was successfully validated by means of two different methods, standard addition (92–110%) and comparison against reference materials (93–115%). Expanded uncertainty estimated at 95% confidence level ranged between 11% for methanol and 7% for allyl alcohol. The validated method was successfully applied for the analysis of major volatiles in ciders and wines, and to detect yeast and lactic acid bacteria spoilage.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Violetta Baliga |
| Date Deposited: | 28 Feb 2018 15:17 |
| Last Modified: | 31 Mar 2019 00:16 |
| URI: | http://real.mtak.hu/id/eprint/75285 |
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