The volatile aroma compounds and sensory characteristics in wines produced from compound and single type of fruit were investigated. The aroma compounds were extracted by headspace solid-phase micro extraction (HS-SPME) and identified by GC-MS. A total of 15 volatile compounds were identified in three compound fruit wine samples and a single-fruit wine. The main volatile compounds found in the fruit wines were higher alcohols, followed by aldehydes and esters. Partial least square regression (PLSR) was used to study the correlation between characteristic taste substances and sensory attributes. The results showed that compared with single fruit wine W4, the aroma properties of compound fruit wines W1, W2, and W3 were richer and more intense. W3 wine was described as lactic, acetate, bitter, and malt notes, which was found to be associated with acetaldehyde, 1-butanol, 1-propanol, and 3-methyl-1-butanol. W2 wine was associated with floral, fruity, and sweet, and these descriptors were related to furfural and 2-methyl-1-propanol. However, the correlation between sensory description and volatile components of W1 was weak, one possible reason was the influence of complex ingredients. This study was expected to provid valuable information for the research of compound fruit wine flavor characteristics and the development and promotion of fruit wine products.
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