Detection of 2,4,6-Trichloroanisole in Sparkling Wines Using a Portable E-Nose and Chemometric Tools
This study addresses the contamination of sparkling wines by 2,4,6-trichloroanisole (TCA), a compound responsible for the “cork taint” or musty aroma in wines. Currently, its detection requires complex and expensive techniques such as chromatography and sensory panels. An innovative method is propos...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Chemosensors |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9040/13/5/178 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!