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Aromatic substances are among the key determinants of food and beverage quality, owing to their interactions with the senses of smell and taste. These can then determine consumer acceptance or rejection of a product. The aroma of foods is influenced by different compounds, among which sulfur containing compounds are an important group due to their abundance and aromatic impact. Likewise, wine contains various sulfur containing structures which have a major sensorial impact and play a significant role in wine aroma and flavour. Among these, certain sulfur containing volatiles can contribute to favourable sensory impacts, while others can have detrimental effects on wine quality. The latter refers to the off-odours that have been a major concern for the wine industry.

Application of an Automated Headspace Solid Phase Micro-Extraction for the GC-MS Detection and Quantification of Reductive Sulfur Compounds in Wines