Analysis of characteristic aroma components in Guipu No.3 grape pulp

【Objective】The components of volatile and characteristic aroma in Guipu No.3 grape pulp were analysed in order to provide references for its development and utilization. 【Method】The volatile components in Guipu No.3 grape pulp were analysed quantitatively and qualitatively by using gas chromatography-mass spectrometry(GC-MS), which were extracted using solid-phase micro extraction method. By applying odor activity value(OAV), the components of active and characteristic aroma were identified. 【Result】Thirty-nine components of volatiles had been identified, including alcohols,esters, aldehydes, ketones, terpenes, etc. Total volatile content reached up to 32 mg/kg. The components of higher content were 4-hydroxy-2-butanone, ethyl butyrate, hexanal, ethyl 2-butenoate, ethyl hexanoate, ethyl propionate. Seventeen of thirty-nine volatiles components were identified to be active aroma components, among them, the characteristic aroma components included ethyl butyrate, ethyl 2-butenoate, ethyl isobutyrate, ethyl hexanoate, hexanal, 4-hydroxy-2-butanone and ethyl valerate, showing up fruity, fatty, green and rose-scented. 【Conclusion 】Guipu No.3 grape was characterized by abundant aroma components, various aromas and fresh aroma, which is suitable for making fresh consumption type wine, such as dry white wine or sweet white wine.