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 ether
AEDA
Ferreira
et al. (1998b)
Grenache Continuous L-L
extraction with Freon
11
AEDA
L ́opez et al. (1999) Merlot, Cabernet
Sauvignon,
Grenache
Continuous L-L
extraction with Freon
11
AEDA
Ong and
Acree (1999)
Gew ̈urztraminer Sequential Freon 11 and
ethyl acetate
extraction
Charm
Kotseridis and
Baumes (2000)
Cabernet Sauvignon
and Merlot wines,
juices and yeast
extracts
Simple extraction with
DCM XAD-2
extraction (musts)
AEDA
Escudero
et al. (2000)
Oxidized white
wines
Continuous L-L
extraction with Freon
11
AEDA
Aznar et al. (2001) Aged red Rioja
wines
Solid Phase Extraction
on XAD-4 resins
AEDA
Serot et al. (2001) French and
Romanian musts
Dichloromethane NIF, OSME, AEDA
Ferreira
et al. (2001a)
Spanishagedred
wines
Solid Phase Extraction
on XAD-4 resins
Quantitative AEDA
Ferreira
et al. (2002a)
Grenache ros ́e wines Solid Phase Extraction
on XAD-4 resins
AEDA
Lopez et al. (2003b) Canary white wines Solid Phase Extraction
on LiChrolut-EN
resins
Posterior intensity
Lee and
Noble (2003)
Chardonnay wines Continuous L-L
extraction with Freon
11
Frequency of
detection
Marti et al. (2003) Grenache red from
Priorat
Head space SPME AEDA
Ferreira ACS
et al. (2003)
Port wine Dichloromethane
extraction
AEDA
L ́opez et al. (2004) Hydrolyzed Grape
Flavor precursors
from Grenache
and Tempranillo
Simple extraction with
DCM XAD-2
extraction (musts)
AEDA
Cullere
et al. (2004b)
Premium Spanish
aged reds
Solid Phase Extraction
on LiChrolut-EN
resins
Posterior intensity