Abstract: Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) was applied to identify and analyze the volatile aroma compounds of Xinjiang Korla pear wine, and gas chromatography-olfactometry (GC-O) with odor specific magnitude estimation (OSME) and odor activity values (OAV) was applied to determine the characteristic aroma components of Korla pear wine. Chemometrics was used to establish the correlation between aroma compounds and sensory attributes of Korla fragrant pear wine. A total of 51 aroma components were identified, including 15 alcohol compounds, 19 esters, 5 aldehydes, 4 ketones, 2 phenols, 3 acids and 3 other compounds. The aroma compounds identified by both OSME and OAV methods were 1-nonanol, phenyl alcohol, ethyl hexanoate, ethyl caprylate. Partial least squares regression (PLSR) analysis indicated a good correlation between these characteristic aroma compounds and the sensory attributes of Korla pear wine.

Key words: Korla pear wine, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), characteristic aroma compounds, chemometrics