Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid‐phase microextraction

The volatile flavour constituents of mandarin wine obtained from clementine (Citrus reticula Blanco) were analysed by headspace solid‐phase microextraction (HS‐SPME) and immersion solid‐phase microextraction (Im‐SPME) coupled to GC–MS. A total of 19 volatiles, including eight esters, four higher alcohols, three monoterpenes and four furfural compounds, were identified in wine. The HS‐SPME technique showed a higher sensitivity than Im‐SPME. The major constituents found in wine volatiles using HS‐SPME were ethyl octanoate, ethyl decanoate, isoamyl alcohol, ethyl hexanoate and isoamyl acetate, respectively.