title: Applications of solid-phase microextraction and gas chromatography/mass spectrometry (SPME-GC/MS) in the study of grape and wine volatile compounds.
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.
authors.affiliation: 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. annaritapanighel@libero.it.
authors.forename: Annarita
authors.initials: A
authors.lastname: Panighel
authors.affiliation: 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. riccardo.flamini@entecra.it.
authors.forename: Riccardo
authors.initials: R
authors.lastname: Flamini
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification*; D052617:Solid Phase Microextraction; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry / Q000302:isolation & purification*; D014920:Wine / Q000032:analysis
chemical_list: D010936:Plant Extracts; D055549:Volatile Organic Compounds