ANALYSIS OF VOLATILE COMPOUNDS IN THREE GRAPE VARIETIES OF LOCAL SELECTION FROM REPUBLIC OF MOLDOVA

摘要

THE CURRENT STUDY AIMS TO EXPLORE THE AROMATIC COMPOSITION OF THREE GRAPE VARIETIES OF LOCAL SELECTION FROM REPUBLIC OF MOLDOVA. THE GRAPES WERE ANALYZED USING A HEADSPACE (HS) TECHNIQUE COUPLED TO A GAS CHROMATOGRAPHY (GC) SYSTEM COMPOSED FROM A SINGLE QUADRUPOLE MASS-SPECTROMETER (MS) AND A THREEDIMENSIONAL AUTOMATED SYSTEM FOR THE INJECTION OF SAMPLES. HS COUPLED WITH GC/MS IS FOUND TO BE A SIMPLE, QUICK, AND SENSITIVE APPROACH AND IS SUITABLE FOR CHARACTERIZATION OF GRAPE AROMA COMPOUNDS WITHOUT COMPLICATED SAMPLE PREPARATION PROCEDURES. GRAPE JUICE WAS CHARACTERIZED BY "AROMAGRAMS", A SET OF IDENTIFIED COMPONENTS WITH CORRESPONDING RELATIVE ABUNDANCES. ACCORDING TO COINCIDENCE OF GC RETENTION DATA AND ON THE SIMILARITY OF ODOR WITH STANDARDS WERE IDENTIFIED THE CHEMICAL COMPOUNDS RESPONSIBLE FOR PEAK AREAS.