IDENTIFICATION OF PREDOMINANT AROMA COMPOUNDS IN MUSCADINE GRAPE JUICE

The aroma components of muscadine (Vitis rotundifolia Michx) grape jui ce were analyzed by gas chromatography (GC)/mass spectrometry and GC/o lfactometry (aroma extract dilution analysis). 2,5-Dimethyl-4-hydroxy- 3(2H)-furanone (furaneol), with a burnt sugar-like aroma, was the most intense aroma in the juice. Other predominant compounds included 2,3- butanedione, ethyl butanoate, ethyl 2-methylbutanoate, 2-phenylethanol , and o-aminoacetophenone. These compounds were described as buttery/c ream cheese, bubble gum/fruity, green apple/fruity, rosy, and foxy, re spectively. Furaneol and o-aminoacetophenone were thought to be respon sible for characteristic candy and foxy-like aroma notes of muscadine grape juice. Flavor dilution chromatograms were similar for juices pre pared from grapes harvested on different dares and from different loca tions.