Abstract: The volatile aroma components of distilled fermented apple pomace wine and distilled alcohol-immersed apple pomace wine were analyzed by HS-SPME and GC-MS. A total of 57 volatile compounds were found in distilled wine fermented from apple pomace, including 30 esters, 5 carboxylic acids, 6 alcohols, 1 ketone, 14 hydrocarbons and 1 unknown compound, of which the relative contents were 50.604%, 6.322%, 22.207%, 0.254%, 20.542% and 0.013%, respectively; 37 volatile compounds were found in distilled alcohol-immersed apple pomace wine, including 22 esters, 3 carboxylic acids, 2 alcohols, 9 hydrocarbons and 1 unknown compounds, of which the relative contents were 64.272%, 2.538%, 14.885%, 17.437%  and 0.911%, respectively. These results show that distilled wine fermented from apple pomace contains much more volatile compounds compared to distilled alcohol-immersed apple pomace wine. Moreover, it was found that the former presented a more even distribution of volatile compounds, a more mellow and natural taste, and a better sense of hierarchy. The nutrients and unique aroma of apple pomace were retained in the fermented wine. This study demonstrates that fermentation of apple pomace to produce distilled wine is a better approach for comprehensive utilization of apple pomace.

Key words: head space-solid phase micro extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), distilled fermented apple pomace wine, aroma components