Analysis of aroma components in the grape and dry red wine of 8804 by GC/MS

Aroma components in 8804 fruit and dry red wine were extracted by solvent extraction and analyzed by GC/MS.Their relative contents were determined by area normalization.Results showed 29 kinds of aroma components were identified in the grape.According to the relative content,the first five components were dibutyl phthalate(17.77%);1,2-Benzenedicarboxylic acid.diisooctyl ester(8.25%);2-furaldehyde(7.10%);3,7-Octadiene-2,6-diol,2,6-dimethyl-.(5.53%) and oleic acid(4.50%),respectively;31 kinds of aroma components were identified in the dry red wine,and the first five components of wine were Phenylethyl Alcohol(26.78%);Thiophene,tetrahydro-2-methyl-(12.04%);Octanoic acid,ethyl ester(7.02%);1,3-Butanediol(5.20%);Hexanoic acid,ethyl ester(4.55%),respectively.