Development of two-level Design of Experiments for the optimization of a HS-SPME-GC-MS method to study Greek monovarietal PDO and PGI wines

Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece

“…3-Methyl-1-butanol likely has an indirect impact on the aroma profile of the wine by affecting the perception of other aroma compounds [18]. 3-Methylbutyl acetate and ethyl octanoate are volatile compounds that were previously detected in red wine from Greek varieties [7] and are associated with fruity aromas [14,18]. a Reference given in parentheses.…”

“…The quality of wines is a multidimensional concept for which sensory characteristics have a significant role [ 4 ]. This depends frequently on the unique properties of one or more grape varieties, geographical origin, and vintage [ 7 ]. Characterizing the unique sensory traits of Greek PDO wines such as Xinomavro is necessary, not only for the certification of wines from protected regions, but also for the creation of novel offerings that are well suited to a varying climate [ 4 ].…”

“…Characterizing the unique sensory traits of Greek PDO wines such as Xinomavro is necessary, not only for the certification of wines from protected regions, but also for the creation of novel offerings that are well suited to a varying climate [ 4 ]. The aroma character of wine is the result of a long biological, biochemical, and technological sequence, and consists of hundreds of volatile compounds [ 7 ] of different origins [ 8 ]. A complex matrix such as wine, therefore, contains diverse chemical constituents, thus requiring sensitive analytical techniques to make chemical characterization efforts successful.…”

Optimization of HS-SPME-GC/MS Analysis of Wine Volatiles Supported by Chemometrics for the Aroma Profiling of Trebbiano d’Abruzzo and Pecorino White Wines Produced in Abruzzo (Italy)

“…Solid-phase microextraction (SPME) is a solvent-free, rapid, sensitive, reproducible, and easy-to-use method extensively applied for the concentration of the wine aroma components [ 7 , 13 , 14 , 15 ]. SPME is based on the sorption of the analytes on a fiber coating either put in contact with a gaseous phase or submersed in a liquid sample [ 16 ].…”

“…The experimental data collected in the DoE points can then be handled by the Response Surface Methodology (RSM) to model the multivariate dependence of the response from the factors and to predict the response value within the whole experimental domain of interest. DoE-RSM approaches in the development of SPME-based analysis of wines have been previously used for volatilomic characterization [ 15 , 21 ] and for the determination of specific classes of odorants [ 22 , 23 ], volatile compounds responsible for off-aromas [ 24 , 25 ], and pesticides [ 26 ].…”