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Abstract
This article reports the determination of the volatile composition of commercial Romanian wines with the goal of identifying characteristic markers. For this purpose, 27 samples from four wine-producing areas from three consecutive years were investigated. Analysis was performed by gas chromatography–mass spectrometry with liquid–liquid extraction. Forty-eight volatile compounds were identified and characterized as alcohols, ethyl esters, fatty acids, phenyl compounds, aldehydes, ketones, lactones, and terpenes as a percentage of the total area of volatile compounds. The results are discussed in relationship to the grape variety, region, and year of production.