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.