Aroma of Aglianico and Uva di Troia grapes by aromatic series

In this study free and bound volatile compounds of Aglianico and Uva di Troia grape skins and pulp juices were extracted and concentrated by Solid Phase Extraction (SPE) technique. 26 grape aroma compounds were monitored and quantified by gas chromatography–mass spectrometry (GC-MS) in selective ion monitoring modality (SIM). Aglianico showed a higher total level of free and bound volatile fraction than Uva di Troia grapes. The aroma of the two red grape varieties was carried out by grouping volatile compounds into seven aromatic series. The free volatile fraction of the two grape varieties was essentially dominated by herbaceous and floral series. The herbaceous series does not differentiate the two grape varieties, while the floral series is two times higher in Uva di Troia grape skin than in Aglianico. The bound volatile fraction, representing aroma potential of the two grape cultivars, differentiated them. Aglianico grapes were characterized mainly by fruity and sweet and were not characterized by spicy and toasty series. On the contrary, spicy series result enough importance in Uva di Troia grapes' aroma profile. •Grouping compounds with similar odor descriptors determined aromatic series.•Skin and pulp juice grape aroma were evaluated by aromatic series.•Different aroma potential of Aglianico and Uva di Troia grapes was observed.•The results may be important for oenologists in order to optimize the winemaking process.