Preliminary Comparison of Aromatic Compositions of Red Bayberry Fruit Juice, Wine and Vinegar Using GC-MS Analysis

The main aromatic components of red bayberry fruit juice,wine and vinegar were comparatively analyzed using GC-MS technology.The results show that the main aromatic components of red bayberry fruit juice,wine and vinegar were terpenes(45.91 %),alcohols(43.18 %) and esters(39.79 %),as well as alcohols(40.81 %),esters(19.10 %) and acids(19.39 %),respectively.The fruit vinegar,with a better aromatic profile,together with the fruit wine are both dominated withβ-phenyl ethanol in the highest content level.However,caryophyllene,the most predominant aroma in red bayberry juice,will be lost seriously during alcoholic and acetic fermentation stages.The original flavor is an important aspect in fruit wine/vinegar making which needs to be given considerable attention.