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Journal of Liquid Chromatography Volume 16, 1993 - Issue 18
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Original Articles

Simultaneous Determination of Vanillin and Syringaldehyde Using High Performance Liquid Chromatography. Application to Static and Soleras Aged Brandies

R. Gimenez Martinez Department of Nutrition and Bromatology Faculty of Pharmacy, University of Granada, 18012, Granada, Spain
,
M. Ytllalon Mir Department of Nutrition and Bromatology Faculty of Pharmacy, University of Granada, 18012, Granada, Spain
,
H. Lopez Ga De La Serrana Department of Nutrition and Bromatology Faculty of Pharmacy, University of Granada, 18012, Granada, Spain
,
M. C. Lopez Martinez Department of Nutrition and Bromatology Faculty of Pharmacy, University of Granada, 18012, Granada, Spain
&
M. Olalla Herrera Department of Nutrition and Bromatology Faculty of Pharmacy, University of Granada, 18012, Granada, Spain
Pages 4079-4094 | Received 11 Apr 1993, Accepted 25 Apr 1993, Published online: 23 Sep 2006

Citations (5)

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R. Giménez Martínez, H. López García De La Serrana, M. Villalón Mir, M. Navarro Alarcón, M. Olalla Herrera, C. Cabrera Vique & M. C. López Martínez. (2001) Study of Vanillin, Syringaldehyde and Gallic Acid Content in Oak Wood and Wine Spirit Mixtures: Influence of Heat Treatment and Chip Size. Journal of Wine Research 12:3, pages 175-182.
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R. Giménez, M. Villalón, H. López, M. Navarro, C. Cabrera, M. Olalla, J.J. Quesada & M.C. López. (2000) DETERMINATION OF GALLIC ACID IN COMMERCIAL BRANDIES USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY DETERMINACIÓN DE ÁCIDO GÁLICO EN BRANDIES COMERCIALES MEDIANTE CROMATOGRAFÍA LÍQUIDA DE ALTA EFICACIA DETERMINACIÓN DE ÁCIDO GALICO EN BRANDIES COMERCIAIS MEDIANTE CROMATOGRAFÍA LÍQUIDA DE ALTA EFICACIA. Ciencia y Tecnologia Alimentaria 3:1, pages 13-20.
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Articles from other publishers (3)

Ana Martínez‐Gil, Estrella Cadahía, Brígida Fernández de Simón, Gastón Gutiérrez‐Gamboa, Ignacio Nevares & María del Álamo‐Sanza. (2018) Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage . Journal of the Science of Food and Agriculture 99:1, pages 315-324.
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Francisco Wendel Batista de Aquino, Sueli Rodrigues, Ronaldo Ferreira do Nascimento & Antônio Renato Soares Casimiro. (2006) Simultaneous determination of aging markers in sugar cane spirits. Food Chemistry 98:3, pages 569-574.
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Sara Canas, A. Pedro Belchior, M. Isabel Spranger & R. Bruno-de-Sousa. (2003) High-performance liquid chromatography method for analysis of phenolic acids, phenolic aldehydes, and furanic derivatives in brandies. Development and validation. Journal of Separation Science 26:6-7, pages 496-502.
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