ArticleMolecules (Basel, Switzerland)2021
Optimization of SPME-Arrow-GC/MS Method for Determination of Free and Bound Volatile Organic Compounds from Grape Skins.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed.
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- Production of Special Fruit Beer With Addition of Cupuassu (Theobroma grandiflorum) Pulp and Prolyl Endopeptidase to Improve Volatile Compounds and Physicochemical Parameters.Journal of food science · 2026Article
- Optimizing GC-IMS for Pork Volatile Fingerprinting: Effects of Incubation Conditions and Medium on Aroma Profiles.Foods (Basel, Switzerland) · 2025Article
- The MoroccanFoods (Basel, Switzerland) · 2025Article
- Chemical, Aroma and Pro-Health Characteristics of Kaffir Lime Juice-The Approach Using Optimized HS-SPME-GC-TOFMS, MP-OES, 3D-FL and Physiochemical Analysis.International journal of molecular sciences · 2023Article
- Effect of Sequential Fermentation withFoods (Basel, Switzerland) · 2023Article
- Solid-phase microextraction Arrow combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the elucidation of the volatile composition of honey samples.Analytical and bioanalytical chemistry · 2023Article
- Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics.Molecules (Basel, Switzerland) · 2023Article
- Croatian Native Grapevine Varieties' VOCs Responses uponPlants (Basel, Switzerland) · 2023Article
- 3DG Functionalized Magnetic Solid Phase Extraction Materials for the Efficient Enrichment of Hexamethylenetetramine in Vermicelli.Molecules (Basel, Switzerland) · 2022Article
- Discrimination of genetic and geographical groups of grape varieties (Frontiers in plant science · 2022Article
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Authors and funding
6 authors.
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Abstract
(1) Background: Solid phase microextraction (SPME)-Arrow is a new extraction technology recently employed in the analysis of volatiles in food materials. Grape volatile organic compounds (VOC) have a crucial role in the winemaking industry due to their sensory characteristics of wine.; (2) Methods: Box-Behnken experimental design and response surface methodology were used to optimise SPME-Arrow conditions (extraction temperature, incubation time, exposure time, desorption time). Analyzed VOCs were free VOCs directly from grape skins and bound VOCs released from grape skins by acid hydrolysis.; (3) Results: The most significant factors were extraction temperature and exposure time for both free and bound VOCs. For both factors, an increase in their values positively affected the extraction efficiency for almost all classes of VOCs. For free VOCs, the optimum extraction conditions are: extraction temperature 60 °C, incubation time 20 min, exposure time 49 min, and desorption time 7 min, while for the bound VOCs are: extraction temperature 60 °C, incubation time 20 min, exposure time 60 min, desorption time 7 min.; (4) Conclusions: Application of the optimized method provides a powerful tool in the analysis of major classes of volatile organic compounds from grape skins, which can be applied to a large number of samples.
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