Characterization of odour-active volatile compounds of acerola wine

The volatile compounds of acerola wine were isolated by headspace–solid phase microextraction (HS-SPME) and analysed by gas chromatography-flame ionization detector (GC-FID), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). The composition of acerola wine included 38 esters, 19 alcohols, 16 acids, 8 terpenes, 5 aldehydes, 5 ketones, 3 furans, and 8 miscellaneous compounds. The odour-active compounds were screened by application of the aroma extract dilution analysis and odour activity values. Nineteen odorants were considered as odour-active volatiles, from which methyl 2-methylbutanoate and 2-ethylhexan-1-ol were the most odour-active compounds