A method for the simultaneous determination of 19 volatile phenols in grape and wine was developed by solid phase extraction (SPE) combined with gas chromatography-triple quadrupole mass spectrometry (GC-QqQ-MS/MS) operated in the multi-reaction monitoring (MRM) mode and was validated on grape juice and wine. The limits of detection and quantification of the developed method were found to be 0.02–1.01 μg/L and 0.08–3.36 μg/L, respectively. The method had a wide linear range with a correlation coefficient (R²) greater than 0.99. The recoveries of standard addition were in the range of 81.99%–122.72%. The method was proved to be highly sensitive, accurate and precise. Furthermore, this method was successfully applied to investigate the concentrations of volatile phenols in 10 grape samples and 10 wine samples. A total of 19 volatile phenols were detected in each of the 20 samples. The major volatile phenols in grape were vanillic acid, vanilaldehyde and 4-vinylphenol, while 4-ethylphenol, 3-ethylphenol and 4-vinylphenol were the major volatile phenols in wine. The content of volatile phenols in the measured samples was within the linear range of the method, indicating the universal applicability of this method.

The key free and glycosidically bound aroma compounds of ‘Shuanghong’ red wine were identified by liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odor activity value (OAV) analysis. The results showed that 37 free aroma compounds with flavor dilution (FD) factors higher than 8, and 23 free aroma compounds with OAVs higher than 1 were identified. Based on the results from aroma reconstitution and quantitative descriptive sensory analysis, there was no significant difference in the intensity of hawthorn-like, smoky/animal-like, fatty, and cooked vegetable-like aromas between the original wine and reconstituted wine prepared by mixing 42 aroma compounds, but the intensity of green and black berry-like aromas in the latter was significantly lower than that in the former. Aroma omission tests confirmed that fatty acid ethyl esters, β-damascenone, C₆ alcohols, and volatile phenolic compounds had significant effects on the overall aroma of ‘Shuanghong’ wine.