The aroma impact components of the rabbiteye blueberry vinegars made from wine fermented without skin-contact (JV), wine fermented with skin-contact (WV). or blueberries (BV) were evaluated. Headspace volatiles were isolated by solid-phase microextraction (SPME). Headspace volatiles were analysed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GCO). The potent odourants were evaluated by the 'Osme' method. Acetic acid, 2/3-methyl-butanoic acid, phenethyl acetate, 2-phenylethanol, octanoic acid, eugenol, and phenylacetic acid were the most important aroma-active compounds identified in all three treatments. The contributions of these compounds to each sample were different. There were more aroma-active compounds identified from the BV than from the other two treatments. The type of fermentation impacts the aroma components of rabbiteye blueberry vinegars. (C) 2009 Elsevier Ltd. All rights reserved.
