Comparison of volatile components of different pear wine by SPME- GC- MS

Studies were carried out with different kinds of pear wine brewed by varieties of pears mainly cultivated in Hebei Province,such as Snow pear,Ya pear,Huangguan,Wujiuxiang,Wonhwang,Whangkeumbae,Xiangshui pear,Anli pear,through solid phase micro-extraction( SPME) combined with GC-MS to compare volatile components in them.The results showed that 22 kinds of volatile components were identified in 8 kinds of pear wine,of which 1-butanol,3-methyl-,hexanoic acid,ethyl ester,octanoic acid,ethyl ester,decanoic acid,ethyl ester,dodecanoic acid,ethyl ester and hexadecanoic acid,ethyl ester were detected in all the 8 kinds of pear wine.If 1 μg/m L was affirmed as the critical value,main volatile components were determined in the 8 kinds of pear wine,of which 1-butanol,3-methyl-,octanoic acid,ethyl ester and decanoic acid,ethyl ester were fully or partly main volatile components of the 6 kinds of pear wine except for Wonhwang and Whangkeumbae pear wine,and1-butanol,3-methyl-was the highest content of volatile components in these pear wine except for Wonhwang pear wine.There were also other trace volatile components in these pear wine,such as 1-butanol,3-methyl-,acetate,phenylethyl alcocol,butanedioic acid,diethyl ester,1-hexanol and octanoic acid.Pear wine has a good propect for development for the similarity of volatile components between it and wine.