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.