Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools

•GC×GC/MS and chemometrics allowed distinguishing volatiles of base and sparkling wine.•Potential aroma contributions of volatile compounds of sparkling wine were discussed.•2nd dimension and spectral deconvolution improved separation of wine volatiles.•Chemometrics applied to GC×GC/MS data reduced...

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