| Attributes | Values |
|---|
| rdf:type
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| Description
| - Traces of chloro-anisoles were identified as being responsible for musty/mouldy taints in a number of foods and beverages, including wine. The most potent of these compounds is 2,4,6 tri-chloro-anisole, usually referred to as TCA. The aroma detection threshold of TCA in wine has been determined as ranging from 4 to 50 ng/l depending on wine type. Other members of the group the mono-, di-, tetra-, and penta-chloro-anisoles are neither so potent nor frequent.Although TCA contamination of wine could arise from oak barrels or other contact materials, it was found out, that cork is the major vehicle for the transmission of TCA to bottled wine. It was clarified, that TCA formation starts during bleaching of cork stoppers, when originating tri-chloro-phenol is than converted to TCA by the action of certain moulds1.The purpose of our study was to develop a method sufficiently sensitive, which would enable to control of very low TCA levels in wine and cork material. With respect to this requirement, the solid-
- Traces of chloro-anisoles were identified as being responsible for musty/mouldy taints in a number of foods and beverages, including wine. The most potent of these compounds is 2,4,6 tri-chloro-anisole, usually referred to as TCA. The aroma detection threshold of TCA in wine has been determined as ranging from 4 to 50 ng/l depending on wine type. Other members of the group the mono-, di-, tetra-, and penta-chloro-anisoles are neither so potent nor frequent.Although TCA contamination of wine could arise from oak barrels or other contact materials, it was found out, that cork is the major vehicle for the transmission of TCA to bottled wine. It was clarified, that TCA formation starts during bleaching of cork stoppers, when originating tri-chloro-phenol is than converted to TCA by the action of certain moulds1.The purpose of our study was to develop a method sufficiently sensitive, which would enable to control of very low TCA levels in wine and cork material. With respect to this requirement, the solid- (en)
- Traces of chloro-anisoles were identified as being responsible for musty/mouldy taints in a number of foods and beverages, including wine. The most potent of these compounds is 2,4,6 tri-chloro-anisole, usually referred to as TCA. The aroma detection threshold of TCA in wine has been determined as ranging from 4 to 50 ng/l depending on wine type. Other members of the group the mono-, di-, tetra-, and penta-chloro-anisoles are neither so potent nor frequent.Although TCA contamination of wine could arise from oak barrels or other contact materials, it was found out, that cork is the major vehicle for the transmission of TCA to bottled wine. It was clarified, that TCA formation starts during bleaching of cork stoppers, when originating tri-chloro-phenol is than converted to TCA by the action of certain moulds1.The purpose of our study was to develop a method sufficiently sensitive, which would enable to control of very low TCA levels in wine and cork material. With respect to this requirement, the solid- (cs)
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| Title
| - Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers
- Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers (en)
- Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers (cs)
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| skos:prefLabel
| - Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers
- Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers (en)
- Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers (cs)
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| skos:notation
| - RIV/60461373:22330/05:00015489!RIV06-MSM-22330___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/05:00015489
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - SPME; 2,4,6 trichloroanisol; TCA; cork; stopper (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...iv/tvurceVysledku
| - Hajšlová, Jana
- Poustka, Jan
- Holadová, Kateřina
- Klimánková, Eva
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| http://linked.open...n/vavai/riv/zamer
| |
| http://localhost/t...ganizacniJednotka
| |
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