Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario

Wine and beer are the most appreciated consumed beverages in world. This success is mainly due to their characteristic taste, smell, aroma, which can delight consumer’s palates. These olfactory characteristics produced from specific classes of volatile compounds called “volatile odor-active compounds” linked different factors such as age production. Given vast market drinking beverages, characterization these odor increasingly important. However, chemical complexity has led scientific community develop several analytical techniques for extracting quantifying molecules. Even though recent “green-oriented” trend directed towards direct preparation-free procedures, some class analytes a conventional step like derivatization unavoidable. review snapshot used strategies developed last 15 years VOAs’ determination wine beer, fermented worldwide among complex ones. A comprehensive overview provided every method, whereas pros cons critically analyzed discussed. Emphasis was given miniaturized methods more consistent with principles “green chemistry”.