An investigation of the aroma fraction of some Italian wines by solid phase micro extraction gas chromatography mass spectrometry and membrane inlet mass spectrometry

Two analytical approaches have been applied to the characterization of the aroma fraction of five Italian wines, solid-phase micro-extraction coupled with gas chromatography, and membrane inlet mass spectrometry. The first approach resulted in highly specific and reproducible data and permitted the differentiation among wine samples from the same grape but from different production areas. The second technique, notable for its short time of analysis and ease of use, exhibited a lower specificit