Analysis of aroma compounds in blackberry wine by GC/MS and olfactometry

To provide evidence for selecting blackberry, the aroma compounds in wines made from four blackberry varieties and their differences were analyzed.The aroma compounds in blackberry wines were extracted using the headspace solid phase microextraction (HS-SPME) and analyzed qualitatively and quantitatively by GC-MS.Their relative contents were determined by peak area normalization method.Based on relative contents of aroma and olfactometry, the characteristic aromas in four blackberry wines were determined.33,34,32 and 32 types of aroma compounds were identified in the chester, hull, boysen and brazos wine, respectively, which were mainly esters and alcohols.The same characteristic aroma components in four blackberry wines were ethyl octanoate, ethyl decanoate, ethyl acetate, pentanol, phenylethyl alcohol, and so on.