Skip to main content
. Author manuscript; available in PMC: 2016 Jun 27.
Published in final edited form as: J Agric Food Chem. 2014 Jul 1;62(28):6820–6827. doi: 10.1021/jf500947x

Figure 1.

Figure 1

IRMS chromatograms of wine extract at different levels of 13C enrichment: (A) control; (B) 0.01% [U-13C]-glucose; (C) 0.1% [U-13C]-glucose; (D) 1.0% [U-13C]-glucose. The m/z 44 and 45 signals represent CO2 ions containing 12C and 13C, respectively, from aroma compounds after separation and combustion. The top trace of each chromatogram depicts the 45/44 ratio. Peak identification: 1, hexyl acetate; 2, ethyl lactate; 3, hexanol; 4, ethyl octanoate; 5, acetic acid.