EVALUATION OF AROMA COMPOUNDS IN WINE VARIETIES FROM NORTH-WEST OF ROMANIA BY THE ITEX/GS-MS TECHNIQUE
Abstract
Wine aroma compounds are very important for the wine quality and for the consumer. The volatile compounds in wines can differ due to many factors. In this research some bioactive compounds were identified. The samples of wine used were Feteasca Regala, Muscat Otonel, PinotGriss, Merlot and Riesling Italian. The extraction and separation were carried out by using the ITEX/GC-MS technique.For majority volatile aroma compounds wine varieties studied performed differently. For 1 butanol-3 methyl all samples presented the compound, with the lowest level for Pinot Griss, Merlot and Muscat Otonel variesties presented similar levels. For minority volatile aroma compounds Feteasca Regala presented the highest level for 1 hexanol and PinotGriss the lowest. For linalooacetat only Feteasca Regala registered a value. For the compound beta linalool only wine varieties Riesling Italian and Feteasca Regala registered a value.
Copyright (c) 2023 Bogdan Florin Hodisan, Sonia-Ancuta Socaci , Elena-Suzana Biris-Dorhoi , Anca Corina Farcas, Liana Claudia Salanta, Maria Tofana
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