By Ebeler, Susan E
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6-28 min 100% isocratic. Injection volume was 10 µL, unless otherwise stated, and the samples were kept at 4 ºC throughout the analysis. 3 s in centroid mode. The transfer collision energy and trap collision energy were set at 6 V and 4 V. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2015. 5 kV for negative scan, sampling cone 25 V, extraction cone 3V, source temperature 150 ºC, desolvation temperature 500 ºC, desolvation gas flow 1000 L/h and nebulizer gas 50 L/h. 1 M NaOH/Acetonitrile at a ratio of 1/1/8), controlling the mass accuracy from 40 to 2000 m/z (less than 5 ppm) and mass resolution (over 14000 FWHM).
Acta 2010, 660, 81–86. 22. ; Gomez-Cordovès, C. Eur. Food Res. Technol. 2005, 220, 331–340. 23. Ugliano, M. J. Agric. Food Chem. 2013, 61, 6125–6136. 24. ; Souquet, J. ; Dieval, J. ; Cheynier, V. Food Chem. 2010, 123, 107–116. 25. ; Mattivi, F. J. Mass Spectrom. 2014, 49, 860–869. 26. Press release of HKQAA: World’s First Wine Storage Management Systems for Wine Retailers Certification Scheme. pdf (October 2014 accessed). 27. Lam, H. ; Choy, K. ; Ho, G. T. ; Kwong, C. ; Lee, C. K. M. Expert Syst.
Ch003 HMBC experiments which allow to establish the overall atoms connectivity. Our data are in good agreement with partial 13C-NMR assignments of 4 as reported by Foo et al. (35) and allow to establish the relative stereochemistry of all its chiral centers. Figure 9. 6) and at 3 temperatures (20, 40 and 60 °C). ; ACS Symposium Series; American Chemical Society: Washington, DC, 2015. ch003 By spiking the wines aged under domestic conditions with the isolated standard, it was finally confirmed that these structures are the main sulfonated flavanols formed in wine.
Advances in wine research by Ebeler, Susan E