Determination of Volatile Compounds in Fruit Wine by Headspace Solid Phase Microextraction(HS-SPME) Followed by Gas Chromatography-Mass Spectrometry(GC-MS)

A rapid and simple method was developed for determination of aroma components of fruit wine by headspace solid phase microextraction(HS-SPME) coupled to capillary gas chromatography mass spectrometry(GC-MS). A total of 95 volatiles were detected in three fruit wines,and 73 volatile compounds were identified by GC-MS.Of these,these were 46,52,and 50 volatile compounds identified in plum wine,lichee wine,and medlar wine,respectively.Furthermore,23 compounds were existed in all fruit wines studied in this manuscript,of which,ethyl octanoate,octanoic acid,and β-phenylethyl alcohol and so on were the main volatile compounds.