Targeted screening of free and glycosidically conjugated VOCs in wine

Five wine varieties were analysed for fifty selected free and glycosidically conjugated volatile organic compounds (VOCs) contents. These free and conjugated volatile precursors were separated by SPE and then glycosides were enzymatically hydrolysed for releasing free volatiles from their respective precursor. Later a sensitive, full-scan GCMS method was employed for the separation and detection of the volatile compounds. Out of selected fifty compounds, several were found in different wines and some were found commonly in all wines. Compounds belonging to several different classes were identified. Identification and confirmation of the compounds was done by retention time/ mass spectra comparison with reference standards and/or NIST MS spectral library match