AROMA PROFILE OF MACEDONIAN AND HUNGARIAN PROFILE OF MACEDONIAN AND HUNGARIAN PROFILE OF MACEDONIAN AND HUNGARIAN PROFILE OF MACEDONIAN AND HUNGARIAN PROFILE OF MACEDONIAN AND HUNGARIAN

recognized as a highly efficient technique that can be used for separation and identification of volatile compounds. In this study, liquid extraction method with dichloromethan was applied for analyses of 8 different wines ( Vranec,, Merlot, Cabernet Sauvignon, Portugiser, Cuve, Chardonnay, Temjanika and Tokaji) in combination with GC*MS MS to determine determine the aroma