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Related Experiment Video

Updated: Nov 30, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Optimizing extraction method of aroma compounds from grape pomace.

Zijian Liang¹, Ahalya Pai¹, Di Liu¹

¹School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, 3010, Australia.

Journal of Food Science

|November 15, 2020

Summary

This study presents a cost-effective method for extracting aroma compounds from grape pomace, a wine industry byproduct. The optimized process yields valuable volatile compounds for potential use as food additives.

Keywords:

distillation enzymatic hydrolysis ethanol grape pomace volatile compounds

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Last Updated: Nov 30, 2025

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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

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Published on: October 5, 2016

Area of Science:

Food Chemistry
Green Chemistry
Byproduct Valorization

Background:

Grape pomace is a significant byproduct of the wine industry, often underutilized.
Extraction of volatile compounds from grape pomace is an underexplored area with potential for value addition.

Purpose of the Study:

To develop a cost-effective and industrially applicable method for extracting aroma compounds from grape pomace.
To optimize extraction parameters for maximizing volatile compound recovery.

Main Methods:

Solvent extraction procedure optimized for pretreatment, enzymatic hydrolysis, solvent concentration, and distillation time.
Analysis of volatile compounds using headspace solid-phase microextraction gas-chromatography mass spectrometry (HS-SPME-GC-MS).

Main Results:

Enzymatic hydrolysis identified as the optimal pretreatment method.
Maximum extraction efficiency achieved with 48 hours of enzymatic hydrolysis, 70% ethanol concentration, and 20 minutes of distillation.
Identified 65 volatile compounds, including 15 odor-active compounds, suitable for food additive applications.

Conclusions:

A feasible and cost-effective technique for extracting aroma compounds from grape pomace was successfully developed.
This method offers a sustainable approach to recycle wine industry byproducts into valuable food additives.