Flavour analysis of Greek white wine by solid-phase microextraction–capillary gas chromatography–mass spectrometry

Solid-phase microextraction (SPME) was optimised for the qualitative determination of the volatile flavour compounds responsible for the aroma of Greek Boutari wine. Several factors influencing the equilibrium of the aroma compounds between the sample and the SPME fiber were taken into account, including the extraction time, the extraction temperature, the sampling mode (headspace and direct immersion or liquid SPME), and the presence of salt. Four different SPME fibers were used in this study, namely poly(dimethylsiloxane) (PDMS), poly(acrylate), carbowax–divinylbenzene and divinylbenzene–carboxen on poly(dimethylsiloxane). The best results were obtained using the PDMS fiber during headspace extraction at 25 °C for 30 min after saturating the samples with salt. The optimised SPME method was then applied to investigate the qualitative aroma composition of three other Greek wines, namely Zitsa, Limnos and Filoni.