J. Chrom. A

Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) has been very useful in identifying aroma compounds from within the complex matrix of wine. Supplementary separation can be required to overcome co-elution of volatiles or other sensory-directed chromatographic strategies are needed, including multidimensional chromatography and preparative fraction collection coupled to GC. Studies investigating « « overripe oran »� aroma in sweet Sauternes wine and the similar »�aprico »� aroma in Viognier wine were conducted. Wines with the targeted aroma attributes were selected and concentrated wine extracts prepared. GC-O found no individual aroma compounds with the targeted aroma attribute. Semi-preparative HPLC was used to obtain less complex fractions of the wine extracts. The fractions were eluted in water/ethanol and, therefore, could be smelled directly. Fractions with the targeted aroma character were further resolved by GC-preparative fraction collection (GC-PFC). Recombinational GC-PFC demonstrated the importance of the components within a 4 min preparative GC fraction to the »�overripe orang »� aroma of typical Bordeaux dessert wine. In Viognier wine, monoterpenes linalool, ?-terpineol and geraniol as well as benzaldehyde were found to be associated with the »�aprico »� character. Thus, several wine aroma compounds interact for these specific aromas to be perceived. This sensory-led combination of separation techniques is a powerful tool for the identification of key compounds responsible for specific aromas across the wine and beverage industries