Comparative analysis of the aroma components of Cabernet Sauvignon in four regions

A total of 47 kinds of volatile compounds in Cabernet Sauvignon samples from four geographical origins were quantified.These samples were analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) .The data were processed by analysis of variance (ANOVA) and discriminate analysis (DA) .8 discriminant compounds were selected, and they were trans-2-heptenal, cis-2-penten-1-ol, phenol, benzyl alcohol, octanoic acid, β-damascenone, hexanal and trans-2-hexenal.The aroma compounds in Shihezi of Xinjiang was characterized with high concentrations of hexanal and β-damascenone, the grapes in Qingtongxia of Ningxia could be distinguished with low concentrations of cis-2-penten-1-ol, hexanal, Yantai of Shandong region contained high concentrations of trans-2-hexenal, and Huailai of Hebei region had relatively high concentrations of trans-2-heptenal and octanoic acid.The result allowed eight volatile compounds to get grape samples classified with 100% accuracy according to their provenances.