GC-MS analysis of aromatic composition of kiwi amber wine and kiwi dry red

Main aromas of two kinds of kiwi fruit wine were analyzed by headspace solid-phase microextraction(HS-SPME) and gas chromatography mass spectrometry(GC-MS).101 kinds of aroma components were identified,in which kiwi amber wine and kiwi dry red were detected 54,78 kinds of aroma components respectively and 32 simultaneously found in both two wines.The main aroma components in kiwi amber wine were ethyl caprylate and dimethyl phthalate with relative contents of 19.11% and 13.58%.The main aroma components of Kiwi Dry Red were ethyl caprylate and phenethyl alcohol,their relative contents were 14.52% and 12.96%,respectively.