摘要：In this study, aroma compounds of Muscat of Bornova wine were investigated. The aroma compounds of the wines were extracted by Amberlit XAD-2 resin, analysed by gas chromatography and identified by gas chromatography-mass spectrometry. 72 free aroma compounds were identified: 3 compounds with 6 carbon atoms, 17 terpenols, 12 alcohols, 15 esters, 1 lacton, 4 carbonyl compounds, 4 acids, 12 phenols, 1 nitrogenous compound and 2 norizoprenoids with 13 carbon atoms. As regards bound aroma compounds, 3 pounds, 4 acids, 13 phenols, 1 nitrogenous compound and 2 norizoprenoids with 13 karbon atoms. As regard bound aroma compounds, 3 compounds with 6 carbon atoms, 21 terpenols, 7 alcohols, 1 carbonyl compound, 7 phenols and 3 norizoprenoids with 13 carbon atoms, in total 42 compounds were identified. The amount of free terpen compounds, contributing to the typical aroma of muscat wines, was 2216 m g/l.
