Identification of predominant aroma compounds in muscadine grape juice

The aroma components of muscadine (Vitis rotundifolia Michx) grape juice were analyzed by gas chromatography (GC)/mass spectrometry and GC/olfactometry (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/cream cheese, bubble gum/fruity, green apple/fruity, rosy, and foxy, respectively. Furaneol and o-aminoacetophenone were thought to be responsible for characteristic candy and foxy-like aroma notes of muscadine grape juice. Flavor dilution chromatograms were similar for juices prepared from grapes harvested on different dates and from different locations.