Characterisation of the flavour profile from Graciano Vitis vinifera wine variety by a novel dual stir bar sorptive extraction methodology coupled to thermal desorption and gas chromatography–mass spectrometry

Untargeted metabolomic analysis using liquid chromatography quadrupole time-of-flight mass spectrometry for non-volatile profiling of wines

“…These semivolatile compounds have already been identified in Graciano wine by our group in a previous study [42].…”

Wine science in the metabolomics era

“…Recently, the flavor metabolome of the Graciano Vitis vinifera wine variety was analyzed by a new dual-stir sorptive extraction approach (i.e., DI-SBSE and HS-SBSE) coupled with TD and GC-MS [76]. The dual-SBSE followed by TD allowed the extraction of 100 compounds at different concentrations, which makes it difficult to separate and to identify by GC-MS due to the co-elution of compounds.…”

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties

“…Various sulfur-containing compounds (thiol compounds) are considered to produce unfavorable flavors in wine, including 2-(thioethyl)ethanol (29), 3-methylsulphanylpropan-1-ol (29), methional (30), and 4-mercapto-4-methyl-2-pentanone (30); these are also considered to be unfavorable compounds in sake. One such sulfurcontaining compound, dimethyl trisulfide (DMTS), has been identified as the deterioration odor or hineka (14).…”