title: An extract procedure for studying the free and glycosilated aroma compounds in grapes.
abstract: In this study seven published methods of extraction of skin free and bound volatile compounds have been compared. The free and bound volatiles were separated by solid phase extraction (SPE) and then analysed by gas chromatography coupled with mass spectrometry (GC-MS). The results showed that the extraction of volatile compounds from grapes is highly affected by extraction solution features. The solution at pH 3.2 and 0% ethanol resulted the most effective as it led to the extraction of a higher number and amount of free and glycosilated volatile compounds. The selected extraction method of grape skin and the process of pulp juice were validated for quantitative determination of a wide range of grape aroma compounds. A total of 37 free and bound grape aroma compounds were quantified by GC-MS in selective ion monitoring modality (SIM). Among them, 26 volatile compounds resulted validated in grape skin and pulp juice.
authors.affiliation: Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli ''Federico II", Via Università 100, 80055 Portici (NA), Italy. alessandro.genovese@unina.it
authors.forename: Alessandro
authors.initials: A
authors.lastname: Genovese
authors.forename: Angelita
authors.initials: A
authors.lastname: Gambuti
authors.forename: Simona A
authors.initials: SA
authors.lastname: Lamorte
authors.forename: Luigi
authors.initials: L
authors.lastname: Moio
mesh_terms: D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D052616:Solid Phase Extraction / Q000379:methods*; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry / Q000302:isolation & purification*
chemical_list: D055549:Volatile Organic Compounds