Advancement in analytical techniques for the extraction of grape and wine volatile compounds

[Display omitted] •Grape and wine aroma is a main factor to determining the quality of the product.•There are numerous analytical techniques that allow the extraction of aromatic compounds from grape and wine.•The most modern techniques arose in order to solve the limitations found for the previous ones.•Stir Bar Sorptive Extraction (SBSE) and Thin Film - Solid Phase Microextraction (TF-SPME) are the two most modern techniques. The grape and wine aroma is one of the most determining factors of quality, therefore the study of their volatile composition is a very important topic in vitiviniculture. The range of concentrations in which many of these compounds are found is quite low, in concentrations of ng/L; due to this, a sample preparation stage is necessary before doing the chromatographic analysis of the volatile compounds. In this review, the main analytical techniques used for the extraction of volatile compounds in grapes and wines are studied. The techniques presented are liquid-liquid extraction (LLE), solid phase extraction (SPE), solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), and thin film solid phase microextraction (TF-SPME). For each of these techniques, a description was made, and the different characteristics were numbered, as well as their main advantages and disadvantages. Furthermore, from the second technique, a comparison is made with the previous techniques, explaining the reasons why new techniques have emerged. Throughout the review it is possible to see the different techniques that have been emerging in the past years as an improvement of the classical techniques.