ANALYSIS OF VOLATILE COMPOUNDS IN THREE GRAPE VARIETIES OF LOCAL SELECTION FROM REPUBLIC OF MOLDOVA
Accepted
26 March 2026
Available Online
15 March 2014
Abstract
THE CURRENT STUDY A IMS TO EXPLORE THE AROMATIC COMPOSITION OF THREE GRAPE VARIETIES OF LOCAL SELECTION FROM REPUBLIC OF MOLDOVA. THE GRAPES WERE ANALYZED USING A HEADSPACE (HS) TECHNIQUE COUPLED TO A GAS CHROMATOGRAPHY (GC) SYSTEM COMPOSED FROM A SINGLE QUADRUPOLE MASS -SPECTROMETER (MS) AND A THREE - DIMENSIONAL AUTOMATED SYSTEM FOR THE INJECTION OF SAMPLES. HS COUPLED WITH GC/MS IS FOUND TO BE A SIMPLE, QUICK, AND SENSITIVE APPROACH AND IS SUITABLE FOR CHARACTERIZATION OF GRAPE AROMA COMPOUNDS WITHOUT COMPLICATED SAMPLE PREPARATION PROCEDURES. GRAPE JUICE WAS CHARACTERIZED BY "AROMAGRAMS", A SET OF IDENTIFIED COMPONENTS WITH CORRESPONDING RELATIVE ABUNDANCES. ACCORDING TO COINCIDENCE OF GC RETENTION DATA AND ON THE SIMILARITY OF ODOR WITH STANDARDS WERE IDENTIFIED THE CHEMICAL COMPOUNDS RESPONSIBLE FOR PEAK AREAS.
Keywords
VARIETAL AROMA
TERPENES
HEADSPACE
GAS CHROMATOGRAPHY (GC)
Full Text
The body of this article is intentionally hidden on the public page. Please use the PDF reader or the PDF download for the complete text.
References
[1]
Baltussen, E.; P. Sandra, F. David and C. Cramers, “Stir bar sorptive extraction (SBSE), a novel extraction technique for aqueous samples: Theory and principles”, Journal of Microcolumn Separations, 11 (1999): 737 - 747.
[2]
Bayonove, C.L.; R. Baumes; J. Crouzet and Y.Z. Günata , „Arômes” In Œnologie - Fondements Scientifiques et Technologiques, 163–235, Paris: Lavoisier Tec & Doc Eds., 1998.
[3]
Ebeler, S.E., Analytical chemistry: Unlocki ng the secrets of wine flavor. Food Reviews International, 17 (2001), 45–64.
[4]
Ferreira, V.; M. Sharman; J. Cacho and J. Dennis, “New and efficient micro extraction/solid -phase extraction method for the gas chromatographic analysis of wine volatiles”, Journal of Chromatography A, 731 (1996): 247-259.
[5]
Ferreira, V.; R. Lopez and J. F. Cacho, “Quantitative determination of the odorants of young red wines from different grape varieties”. Journal of the Science of Food and Agriculture , 80 (2000): 1659 -1667. doi: 10.1002/10970010.
[6]
Hoffmann, A.; A. Heiden and E. Pfannkoch , “Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD”, Gerstel AppNote , 4 (2000).
[7]
Marais, J ., “A Reproducible Capillary Gas Chromatographic Tec hnique for the determination of Specific Terpenes in Grape Juice and Wine”, South African Journal for Enology and Viticulture , 7 (1986): 21-25.
[8]
Mateo, J.J. and M. Jimenez , “Monoterpenes in grape juice and wines (review)”, Journal of Chromatography A, 881(2000): 557–567.
[9]
Ohloff, Gunther, “Importance of minor components in flavors and fragrances". Perfumer & Flavorist, 3 (1978): 11–22.
[10]
Polaskova, P.; J. Herszage and S.E. Ebeler , Wine flavor: chemistry in a glass. Chemical Society Reviews, 37 (2008): 2478-2489.
[11]
Rosillo L.; M.R. Salinas; J. Garijo and G.L.Alonso, “Study of volatiles in grapes by dynamic headspace analysis - Application to the differentiation of some Vitis vinifera varieties”. Journal of Chromatography A, 847 (1999): 155-159.
[12]
Sanchez-Palomo E.; C.M. Diaz -Maroto and M.S. Pérez -Coello, “Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MS”, Talanta, 66 (2005): 1152-1157.
[13]
Schneider, R.; A. Razungles; F. Charrier, and R. Baumes, “The effect of the site, maturity and lighting of grape bunches on the aromatic composition of Vitis vinifera L. cv. Melon B. berries in Muscadet vineyards”, Bulletin de l'OIV, 75 (2002): 269-282.
[14]
http://www.thegoodscentscompany.com/
[15]
http://webbook.nist.gov/chemistry/cas-ser.html