The potential of ion mobility spectrometry (IMS) for detection of 2,4,6-trichloroanisole (2,4,6-TCA) in wine

Publication year: 2012 Source: Talanta, Available online 11 February 2012 Zeev Karpas, Ana V. Guamán, Daniel Calvo, Antonio Pardo, Santiago Marco The off-flavor of “tainted wine” is attributed mainly to the presence of 2,4,6-trichloroanisole (2,4,6-TCA) in the wine. In the present study the atmospheric pressure gas-phase ion chemistry, pertaining to ion mobility spectrometry, of 2,4,6-trichloroanisole was investigated

Publication year: 2012 Source: Talanta, Available online 11 February 2012 Zeev Karpas, Ana V. Guamán, Daniel Calvo, Antonio Pardo, Santiago Marco The off-flavor of “tainted wine” is attributed mainly to the presence of 2,4,6-trichloroanisole (2,4,6-TCA) in the wine. In the present study the atmospheric pressure gas-phase ion chemistry, pertaining to ion mobility spectrometry, of 2,4,6-trichloroanisole was investigated

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The potential of ion mobility spectrometry (IMS) for detection of 2,4,6-trichloroanisole (2,4,6-TCA) in wine