Abstract:

Olea europaea L. wine, fermented by Olea europaea L. juice (which arises from the production of olive oil and)
with sugar/acid ratio, were evaluated for physicochemical parameters and sensory characteristics, gas chromatography-mass
spectrometry (GC-MS) combined with headspace solid-phase microextraction was used to profile the volatile compounds.
The results showed that the alcohol degree (6.42%), total sugar (7.84 g/L), violate acid (1.04 g/L), total sulfur dioxide
(103.05 mg/L), and dry extract (27.66 g/L) of Olea europaea L. wine measured up to the Chinese national standard GB
15037-2006 Analytical Methods of Wine and Fruit Wine. A total of 69 volatile compounds were identified and quantified to
account for 23.44 mg/L, which included 12 alcohols, 25 esters, 6 acids, 8 aldehydes and ketones, 14 terpenes, and 4 phenols
compounds. On the basis of odor activity values, geraniol, benzoic acid ethyl ester, octanoic acid ethyl ester, and 4-vinylguaiacol
were identified as the major aroma components in Olea europaea L. wine.

Key words: Olea europaea L. wine, volatile compounds, headspace solid-phase micro-extraction, gas chromatographymass spectrometry