Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties

•The effect of 4 continuous PEF treatments on grape volatile composition was assayed.•The influence of PEF treatments on volatile composition depended on grape variety.•PEF technology enhanced the volatile composition of Grenache grape variety.•However, volatile composition of Graciano and Tempranillo varieties did not improve.•PEF extraction was not selective as flavor profile of grape varieties did not change.

The aim of this work was to study the influence of pulsed electric field (PEF) treatments on the volatile composition of three grape varieties. In order to do this, grapes were crushed and destemmed, and four PEF treatments were applied. The process was carried out continuously using a semi-industrial equipment. Volatile compounds were analyzed by SPME-GC–MS. The results showed that the effect of PEF treatment was different depending on variety. However, the aromatic profile of the studied varieties was not affected in any case. PEF enhanced the aromatic composition of Grenache, increasing the quantity of monoterpenoids. Moreover, a positive effect was observed in the amount of β-ionone, total esters and benzenoid compounds, and little difference was observed between treatments for C6 compounds. However, the volatile composition of Tempranillo and Graciano was not favored by PEF. In conclusion, from the point of view of the volatile composition and taking into account the treatments used in this study, it can be concluded that PEF is an appropriate technology to improve the aromatic quality of Grenache variety.Industrial relevancePulsed electric field is a non-thermal technology that enhances the volatile content in Grenache. Consequently, this technology could be used in the food industry to improve the aromatic quality of Grenache must and therefore the overall quality of Grenache wine, as this variety is one of the most widely grown in the world.