Analysis of wine volatile profile by purge-and-trap–gas chromatography–mass spectrometry: Application to the analysis of red and white wines from different Spanish regions

The purge-and-trap extraction method, coupled to a gas chromatograph with mass spectrometry detection, has been applied to the determination of 26 aromatic volatiles in wine. The method was optimized, validated and applied to the analyses of 40 red and white wines from 7 different Spanish regions. Principal components analyses of data showed the correlation between wines of similar origin.