Abstract
Wine exerts a fundamental influence on the global market, and its aroma remains a crucial attribute contributing to its commercial value. The market could benefit significantly if a simple and cheap method of analyzing a wine’s aromatic profile were developed. The purpose of this study is to develop such a method. A multi-analytical method for quantifying 39 volatile compounds of wine aroma was developed and validated using liquid–liquid extraction and gas chromatography/mass spectrometry/mass spectrometry (GC-MS/MS). The method was validated for its linearity, reproducibility, recovery, limit of detection, and limit of quantification and showed excellent results for almost all compounds. The method was applied to 25 commercial Protected Designation of Origin “Nemea” wines, and the results were compared and correlated with the sensory analysis results by a trained panel. The correlations among the parameters indicated that the newly developed GC-MS/MS method produces similar results to human responses.
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