Analysis of Flavoring Compositions in Kiwi Fruit Wine by SPME/GC/MS

The flavoring compositions in kiwi fruit wine was extracted by solid phase micro-extraction(SPME) and was separated and analyzed by GC-MS.About 64 different compounds were identified including esters,alcohols,acids,aldehydes,ketones,hydrocarbon and other a few compounds,the content of which accounted for 96.44 % of volatile compositions.Esters,alcohols and acids were the main flavoring compositions and they mainly covered 1-butanol,3-methylacetate,1-butanol,3-methyl-phenylethyl alcohol,octanoic acid,ethyl ester,decanoic acid,ethyl ester,ethyl acetate;acetic acid,2-phenylethyl ester,hexanoic acid,ethyl ester,octanoic acid,1-propanol,2-methyl-acetic acid,2-methylpropyl ester;n-decanoic acid,acetic acid,hexyl ester and hexanoic acid etc.,which formed the particular flavor of kiwi fruit wine by mutual action.