Identification of predominant aroma compounds in muscadine grape juice

H. H. Baek, K. R. Cadwallader, E. Marroquin, J. L. Silva

Research output: Contribution to journalArticlepeer-review


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.

Original languageEnglish (US)
Pages (from-to)249-252
Number of pages4
JournalJournal of food science
Issue number2
StatePublished - 1997
Externally publishedYes


  • aroma
  • flavor dilution chromatograms
  • furaneol
  • grape juice
  • muscadine

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Identification of predominant aroma compounds in muscadine grape juice'. Together they form a unique fingerprint.

Cite this