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An extract procedure for studying the free and glycosilated aroma compounds in grapes
- Genovese, Alessandro, Gambuti, Angelita, Lamorte, Simona A., Moio, Luigi
- Food chemistry 2013 v.136 no.2 pp. 822-834
- ethanol, gas chromatography, grapes, ions, juices, mass spectrometry, monitoring, odor compounds, pH, pulp, solid phase extraction
- 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.