Abstract: SBSE combined with GC/MS is a very promising tool for the identification of volatile compounds involved in wine’s aroma profile, at levels below those previously obtained by conventional methods. At today a strictly absolute quantitative evaluation of all flavour components of wine’s volatile fraction is not really feasible, however it’s useful to produce aroma profiles which allow to identify or to compare the compounds responsible for the wine’s tipycality. This paper shows first data concerning the use of SBSE extraction method to characterize Primitivo wine samples produced in an experimental farm of the countryside near Manduria(Puglia, Italy) through various production technologies. The data permit to obtain sufficiently typical volatile compound profiles, which show some differences due to the various production technologies or to the wine aging time. The evaluation of data has been done comparing the abundance indexes, estimated from the ratios of the area of each compound to that of the most relevant peak in the graph. The reported data show that the SBSE extraction method results sufficiently right for the purpose.
Bononi Monica , Tateo Fernando and Liuzzi Vitantonio , 2005. Application of Stir Bar Sorptive Extraction (SBSE) to Evaluate the Volatile Compounds’ Profile of Primitivo Wine . Journal of Food Technology, 3: 319-325.