Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain.
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain; Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain.
Food Res Int. 2020 Nov;137:109712. doi: 10.1016/j.foodres.2020.109712. Epub 2020 Sep 21.
The grape and wine aroma is one of the most determining factors of quality, therefore the study of their volatile composition is a very important topic in vitiviniculture. The range of concentrations in which many of these compounds are found is quite low, in concentrations of ng/L; due to this, a sample preparation stage is necessary before doing the chromatographic analysis of the volatile compounds. In this review, the main analytical techniques used for the extraction of volatile compounds in grapes and wines are studied. The techniques presented are liquid-liquid extraction (LLE), solid phase extraction (SPE), solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), and thin film solid phase microextraction (TF-SPME). For each of these techniques, a description was made, and the different characteristics were numbered, as well as their main advantages and disadvantages. Furthermore, from the second technique, a comparison is made with the previous techniques, explaining the reasons why new techniques have emerged. Throughout the review it is possible to see the different techniques that have been emerging in the past years as an improvement of the classical techniques.
葡萄和葡萄酒的香气是决定其质量的最重要因素之一，因此研究其挥发性成分是葡萄栽培学中的一个非常重要的课题。许多这些化合物的浓度范围非常低，在 ng/L 浓度范围内；因此，在进行挥发性化合物的色谱分析之前，需要进行样品制备阶段。在这篇综述中，研究了用于提取葡萄和葡萄酒中挥发性化合物的主要分析技术。介绍的技术有液液萃取（LLE）、固相萃取（SPE）、固相微萃取（SPME）、搅拌棒吸附萃取（SBSE）和薄膜固相微萃取（TF-SPME）。对于每种技术，都进行了描述，并对不同的特性进行了编号，以及它们的主要优点和缺点。此外，从第二种技术开始，与以前的技术进行了比较，解释了为什么会出现新技术。纵观整篇综述，可以看到过去几年中出现的不同技术是对经典技术的改进。
