Identification of primary aroma of white grape varietes must

Određivanje sortnih spojeva vina jedan je od najvažnijih koraka u procjeni arome i kvalitete vina. Glavni predstavnici primarne arome koji utječu na karakter i senzorske karakteristike vina su terpeni, C13-norizoprenoidi i C6-alkoholi. Uzorci mošta bijelih sorti grožđa analizirani su metodom plinske kromatografije s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Identificirano je 15 različitih spojeva, a sortnoj aromi analiziranih uzoraka najviše doprinose eukaliptol (mirisa eukaliptusa), geranil aceton (slatka aroma), β-ionon (mirisa meda, ruže, ljiljana) te β-damaskenon (slatkog i bademastog mirisa).Determination of varietal compounds of wine is one of the most important step in the evaluation of aroma and wine quality. Main compounds of primary aroma that affect the character and sensory guality of wines are terpenes, C13-norisoprenoids and C6-alcohols. Must samples of white grape varietes were analyzed using solid-phase microextraction method followed by gas chromatography-mass spectrometry (SPME-GC/MS). 15 diferent compounds were determined, among them eucalyptol (eucalyptol aroma), geranyl acetone (sweet aroma), β-ionone (honey, spice, rose, lilac aroma) and β-damascenone (almond, sweet aroma) contribute to the varietal aroma of analyzed samples