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

Molecules

Annarita Panighel¹  Riccardo Flamini² 

[1] 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; E-Mail

关键词: grape;    wine;    aroma;    volatile compounds;    SPME;    GC/MS;   

DOI  :  10.3390/molecules191221291

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.