Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study.

The biomolecular characterization of edible products is gaining an increasing importance in food chemistry. The characteristic aroma or bouquet of a wine is the result of complex interactions of volatile molecules and odor receptors. Its characterization is the subject of many different studies, aimed at the development of new methods to be used for the discovery of frauds and for the typization of Protected Designation of Origin (P.D.O.) or Protected Geographic Indication (P.G.I.) wines.