Abstract
Fragrance of wine is likened to things closely, for example fruits. Fragrance of wines and fruits is attempted to analyze by combining three methods, i.e., solid phase micro extraction (SPME), gas chromatography (GC) and mass spectrometry (MS), and the possibility is studied for easy method of analyzing compounds which consist of an aroma by modifying isolate-identify-quantify process to separate-identify-quantify process. This trying is found to be effective to clearly separate and identify similar volatile chemical compounds. It is also revealed that same or similar chemical compounds from wine are contained among different fruits. This This result indicates that there are common discriminative compounds or key compounds and we feel them as an certain element of an aroma.result is supposed that a discriminative compound or key compounds performs as an element of an aroma.
