Analysis of organic sulfur compounds in wine aroma

Sulfur-containing compounds in wines have been extensively studied because of their effect on wine aroma. The aim of this paper was to give an overvie w on the analytical methods developed to determine them in wines with speci al emphasis on gas chromatographic methods, as well as the results obtained . In addition, the problems occurring in application of the common extracti on procedures, such as liquid-liquid extraction, static and dynamic headspa ce and solid-phase microextraction, are presented and discussed. (C) 2000 E lsevier Science B.V. All rights reserved.