Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars

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.