Determination of free and glycosidically-bound fractions responsible of grape musts aroma by solid-phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS)

Abstract

The analysis of volatile composition in grape musts is an important tool to characterize grape cultivars and to determine the influence of biotic and abiotic stresses in this composition. One of the most common methods used for sample preparation to identify and quantify the volatile compounds is solid-phase extraction (SPE). The purpose of this work is to describe SPE methodology applied to grape must to identify and quantify a high number of grape aroma compounds in the two fractions, volatile and glycosidically bound, with a reduced quantity of sample and solvents. This methodology was applied by the authors to characterize the major grape cultivars (Vitis vinifera) from the North of Iberian Peninsula (Galicia and north Potugal).