| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to winemaking, in the context of investigation into volatile organic compounds of cognac products. The method envisages sublimation of volatile substances conditioning the product aroma, preferably - in a gas phase, with the substances subsequent determination by the method of gas chromatography using a mass-detector; the volatile substances sublimation is performed with the help of an inert gas with ultra high purity nitrogen as the carrier gas, the expenditure rate being 50 cm/min, with subsequent cryo-condensation of the volatile substances in a trap without usage or introduction of additional chemical substances or temperature impacts.EFFECT: analysis accuracy and reliability enhancement is achieved.2 ex, 2 tbl, 4 dwg |
