Abstract:The differences of volatile specific aroma substances in kiwifruit wine of different ages were compared. This study provided new ideas to establish the identification methods of kiwifruit wine of different ages, and to further establish the quality evaluation of kiwifruit wine of different ages. Gas chromatography-ion mobility spectrometry (GC-IMS) was used to detect the volatile substances in kiwifruit wine of different ages, and to compare the changes in compositions. Principal Component Analysis (PCA) and "Nearest Neighbor" Fingerprint Analysis (NNFA) were used to analyze the differences of volatile substances. GC-IMS fingerprints showed that there were differences in the volatile substances in kiwifruit wine of different ages. There were 29 kinds of definite volatile compounds, including monomers and dimers of some substances. Furfural, 3-methylbutanal, ethyl 2-methylbutanoate and ethyl 3-methylbutyrate could be used as the specific volatile substances of five-year-old kiwifruit wine. Benzaldehyde could be used as the specific volatile substances of four-year-old kiwifruit wine. Butyl acetate, 2-methylpropyl acetate and acetic acid could be used as the specific volatile substances of three-year-old kiwifruit wine. The results of PCA and NNFA showed that the samples were well separated. The GC-IMS technology combined with cluster analysis could identify the differences of volatile substances in kiwifruit wine of different ages, providing ideas for the identification of kiwifruit wine of different ages
