Analysis of Aroma Component of Dry Kiwi Wine with Gas Chromatography/Mass Spectrometry

Chemical constituents of the volatile compounds from the dry kiwi wine were studied.The aroma components were extracted by solvent extraction and analyzed with gas chromatogram-mass spectrometry(GC/MS).And their relative contents were determined according to the area normalization.45 components representing 95.37% of total peak area were identified.The main aroma components with higher relative content were 3-methyl-l-butanol,2,3-butanediol,phenylethyl alcohol,ethyl lactate,monoethyl succinate,octanoic acid,dihdropyran-2,6-(3H)-dione,tetrahydro-2-methyl-thiophene,etc.