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Molecules 2014, 19(12), 21291-21309;

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
Author to whom correspondence should be addressed.
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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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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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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