Comparison of Volatile Compounds in Four Fruit Wines Using Headspace Solid Phase Microextraction(HS-SPME) Followed by Gas Chromatography–Mass Spectrometry(GC-MS)

The volatile compounds in four fruit wines were rapidly determined using headspace solid phase microextraction(HS-SPME) coupled to capillary gas chromatography mass spectrometry(GC-MS).A total of 113 volatiles were detected in seven fruit wines,and 80 volatile compounds were identified by GC-MS.There were 49,40,49 and 51 kinds of volatile compounds identified in cider wine(CW),lichee wine(LW),pawpaw wine(PM),and mulberry wine(MW),respectively.And 20 compounds were in common in all samples.9 compounds were specific to CW,and 4,5,and 9 were only identified in LW,PW and MW.respectively,The esters and alcohols were the main volatile groups.The compounds,which had higher contents,had a great difference in four fruit wines.