Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC-MS.
Volatile compounds of grapes are responsible of varietal aroma. At the moment, methods used for analysis of these compounds are solvent-based, time-consuming and generally require large amounts of sample. In order to obtain an appropriate technique to study grape volatile compounds, HS-SPME method has been developed. The optimal sampling conditions were: 70 degrees C for 20min with a 65-mum PDMS/DVB fibre. Sixteen volatile compounds have been quantified in pulp and skins of Muscat grapes. Terpenes, mainly linalool, geraniol and nerol, have been the volatiles present in the highest concentration, since these compounds contribute, to a larger extent, to the aroma of Muscat grapes and wines. So the proposed technique can be used for the characterisation of grape varieties or cultivars and for the determination of the aromatic maturity of grapes.
Sánchez-Palomo
Eva
E
Area de Tecnología de los Alimentos, Facultad de Ciencias Químicas, Campus Universitario, 10, 13071 Ciudad Real, Spain.
Díaz-Maroto
M Consuelo
MC
Pérez-Coello
M Soledad
MS