Aroma compounds of an Italian wine (Ruché) by HS–SPME analysis coupled with GC–ITMS

Headspace solid phase micro extraction (HS–SPME) was used for extraction of aroma compounds characterizing a Piedmont wine (Ruché) derived from a non aromatic vine. Extracted compounds were identified by ion trap mass spectrometry (ITMS) after gas-chromatographic analysis. In this way a selection of 59 identified primary aromatic compounds, related to the typical flavour of Ruché was made possible. The SPME technique showed peculiar behaviour in that 23 of the 59 compounds identified were not detected by liquid-liquid solvent extraction of the same samples. Subsequent comparison with the aromatic profiles of different wine samples obtained by microvinification from different grape varieties showed similarities between Ruché and the wines, Brachetto and Malvasia, originating from aromatic vines. SPME analysis proved to be useful in understanding aroma compositions of all samples examined, establishing bases for further investigations on the chemical and biochemical mechanisms underlying wine aroma development.