Analysis of aroma components in red raspberry before and after fermentation

The red raspberry as raw materials,the aroma components and contents of raspberry and red raspberry fermented wine were analyzed by headspace solid phase microextraction and gas chromatography mass spectrometry. The results showed that raspberry juice,pectinase digestion juice and raspberry fermentation wine were detected with 74 fragrances,which were 21,31 and 41 respectively. After the solution of pectase enzyme,the main aroma components of red raspberry juice were not much changed,and they were all ketones. After fermentation,the ketone substance decreased,and alcohol and ester substances increased significantly. The results showed that the fermentation of yeast changeed the main aroma components of red raspberry,which would be important for the development and utilization of red raspberries.