396 V. Ferreira and J. Cacho
recorded and processed, but the results most often rely most on the sample treatment
used rather than on the type of signals recovered. Both aspects will be briefly dis-
cussed. A summary of the reports on the comprehensive study of the GC-O profiles
is given in Table 8E.1.
Ta b l e 8 E. 1 A summary of the papers published in the last 10 years on the general GC-O profiling
of wine
Reference Type of wine/sample Type of extract GC-O strategy
Guth et al. (1997) Gew ̈urztraminer and
Schereube
Successive extraction
with etherAEDAFerreira
et al. (1998b)
Grenache Continuous L-L
extraction with Freon
11AEDAL ́opez et al. (1999) Merlot, Cabernet
Sauvignon,
Grenache
Continuous L-L
extraction with Freon
11AEDAOng and
Acree (1999)
Gew ̈urztraminer Sequential Freon 11 and
ethyl acetate
extractionCharmKotseridis and
Baumes (2000)
Cabernet Sauvignon
and Merlot wines,
juices and yeast
extractsSimple extraction with
DCM XAD-2
extraction (musts)AEDAEscudero
et al. (2000)
Oxidized white
winesContinuous L-L
extraction with Freon
11AEDAAznar et al. (2001) Aged red Rioja
wines
Solid Phase Extraction
on XAD-4 resinsAEDASerot et al. (2001) French and
Romanian musts
Dichloromethane NIF, OSME, AEDAFerreira
et al. (2001a)
Spanishagedred
winesSolid Phase Extraction
on XAD-4 resinsQuantitative AEDAFerreira
et al. (2002a)
Grenache ros ́e wines Solid Phase Extraction
on XAD-4 resinsAEDALopez et al. (2003b) Canary white wines Solid Phase Extraction
on LiChrolut-EN
resins
Posterior intensityLee and
Noble (2003)
Chardonnay wines Continuous L-L
extraction with Freon
11Frequency of
detectionMarti et al. (2003) Grenache red from
Priorat
Head space SPME AEDAFerreira ACS
et al. (2003)
Port wine Dichloromethane
extractionAEDAL ́opez et al. (2004) Hydrolyzed Grape
Flavor precursors
from Grenache
and Tempranillo
Simple extraction with
DCM XAD-2
extraction (musts)AEDACullere
et al. (2004b)
Premium Spanish
aged redsSolid Phase Extraction
on LiChrolut-EN
resinsPosterior intensity