Abstract:Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odor activity values (OAV) were used for the qualitative and quantitative analysis of ‘Gongzhubai’ dry white wine. The results identified 38 compounds, including 2,5-dimethyl-4-hydroxy-3(2H)-furanone, β?-damascenone, aromatic compounds, higher alcohol acetates, and fatty acid ethyl esters, as key contributors to the aroma profile of ‘Gongzhubai’ dry white wine. The reconstruction experiment scored the intensity of the reconstruction model composed of 38 aroma compounds and the original wine sample in the 6 aromatic attributes, i.e., strawberry/sweet, pineapple, plant, floral, green apple, and peach. The reconstructed model closely matched the aroma profile of the original wine. The omission test further confirmed the significant contributions of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, β?-damascenone, aromatic compounds, higher alcohol acetates, and fatty acid ethyl esters to the characteristic aroma of ‘Gongzhubai’ dry white wine. The results provide a theoretical reference for the study of key aroma compounds in ‘Gongzhubai’ dry white wine and similar wine varieties.
