Short communication paper for LWT – Food science and technology odour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.)

Abstract Odour active compounds (OACs) from the headspace of yellow and black plum wines (Prunus domestica L.) were analysed by means of gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Olfactometry was conducted using aroma extract dilution assay (AEDA), through varying split ratios during injection. A total of 18 OACs were determined in the wine headspace including esters, ketones, sulfur containing compounds, alcohols, a terpene, and phenolic compounds. Thirteen of volatile compounds differed significantly (p