applications of solid-phase microextraction and gas chromatography/mass spectrometry (spme-gc/ms) in the study of grape and wine volatile compounds

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2014
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Abstract
Volatile compounds are responsible for the wine “bouquet”, which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma) of the overall flavor, which is perceived on drinking. Grape aroma compounds are transferred to the wine and undergo minimal alteration during fermentation (e.g., monoterpenes and methoxypyrazines); others are precursors of aroma compounds which form in winemaking and during wine aging (e.g., glycosidically-bound volatile compounds and C13-norisoprenoids). Headspace solid phase microextraction (HS-SPME) is a fast and simple technique which was developed for analysis of volatile compounds. This review describes some SPME methods coupled with gas chromatography/mass spectrometry (GC/MS) used to study the grape and wine volatiles.
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Authors ;Annarita Panighel;Riccardo Flamini
Journal Journal of ethnopharmacology
Year 2014
DOI 10.3390/molecules191221291
URL
http://www.mdpi.com/1420-3049/19/12/21291
Keywords
grape volatile compounds spme aroma wine

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