Analysis of aroma components in Bamashen wine by GC-MS.

【Objective】The aroma components in Bamashen wine were determined in order to provide references for producing quality products, identifying sham products and regulating wine market. 【Method】The aroma components in Bamashen wine were extracted using solution extraction method, identified by gas chromatography-mass spectrometry (GC-MS). 【Result】 Sixteen kinds of aroma compounds were detected including alcohols, acetals, phenols, esters, hydrocarbon and alkanes. Among them, alcohol, aldehyde and phenol compounds made the most important contribution to the aroma of Bamashen wine, and their relative mass fraction was 92.612%. The essential aroma components included phenylethyl alcohol (44.480%),dodecane,lauryl aldehyde climethyl acetal (18.801% ),3-methyl butanol (13.212% ),butylated hydroxytoluene (8.679%),2-methyl butanol(5.822%). Their relative mass fraction was 90.994%. 【Conclusion】There is significant difference in the contents of aroma components in Bamashen wine, but their interaction gives unique flavor and quality to Bama god wine.