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Molecules 2014, 19(12), 21291-21309; doi:10.3390/molecules191221291

Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS) in the Study of Grape and Wine Volatile Compounds

Consiglio per la Ricerca e la Sperimentazione in Agricoltura-Centro di Ricerca per la Viticoltura (CRA-VIT), Viale XXVIII aprile 26, Conegliano (TV) 31015, Italy
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Received: 24 October 2014 / Revised: 4 December 2014 / Accepted: 8 December 2014 / Published: 18 December 2014
(This article belongs to the Special Issue Aromas and Volatiles of Fruits)
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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. View Full-Text
Keywords: grape; wine; aroma; volatile compounds; SPME; GC/MS grape; wine; aroma; volatile compounds; SPME; GC/MS
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Panighel, A.; Flamini, R. Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS) in the Study of Grape and Wine Volatile Compounds. Molecules 2014, 19, 21291-21309.

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