| Abstract: | The flavour constituents of ‘Muscat de Frontignan’ V. vinifera variety were isolated from pomaces and wine by means of vacuum distillation and continuous liquid-liquid extraction. These volatile compounds were further separated on a silica gel, a DEAE cellulose and glass capillary columns. 210 substances were identified using a glass capillary g.c.-m.s. apparatus. Fifty-one of them have not been detected previously in grapes or wine. The proportions and biogenesis of these constituents are briefly discussed. |
