Glycosylated flavor precursor extraction by microwaves from grape juice and grapes

Because of their importance-in grapes, an original method of extraction of glycosides from grape juice and grapes by microwaves was studied. Samples, immersed in a solvent, were subjected to microwaves in a microwave oven. The glycoside composition of the extracts was analysed by GC-MS. This method was compared to the method using a column of Amberlite XAD-2 resin, chosen as a reference method. Although a further purification of extracts was required, this method provided the advantages of rapidity, ease of extraction, and possibility to extract berries without deseeding and crushing. The reliability of the method was 97 to 85% for a large number of compounds and yields of extraction were nearly equal to those involving more complex extractions.