Effects of Temperature for Solid-phase Microextraction on the GC-MS Analysis of Aroma Components of Nanguo Pear Wine

Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was employed for analyzing the aroma components in Nanguo pear wine. HS-SPME was carried out at 4 different temperatures (20, 30, 40 and 50 ℃) in order to examine the effect of extraction temperature on the GC-MS analysis of the aroma components in Nanguo pear wine. The major aroma compounds identified in Nanguo pear wine extracted at 4 different temperatures were all esters and alcohols. Ethanol, ethyl acetate, 1-propanol, 2-methyl-, 1-butanol, 3-methyl-, 1-butanol, 2-methyl-, butanoic acid, ethyl ester, isoamyl acetate, 3-(methylthio)propanoic acid ethyl ester, phenylethyl alcohol, decanoic acid ethyl ester were all identified in Nanguo pear wine regardless of the HS-SPME temperature setting. The number of the kinds of aroma compounds identified in Nanguo pear wine extracted at 40 ℃ was the largest.