Volatile compounds in dried grapes

Volatile compounds were isolated from fresh Sultana grapes, from pale golden‐brown sultanas prepared by drying on racks after treatment with a commercial dipping solution, and from dark brown sultanas dried in sunlight without dipping. The fresh grape yolatiles were found in the dipped sultanas but not in the undipped sultanas. Undipped sultanas contained considerable amounts of furfural and related compounds which were present in relatively small amounts in the dipped sultanas. It is suggested that these compounds, commonly associated with non‐enzymic browning, may account for the malty, caramel‐like aroma of the undipped sultanas and that their production is inhibited by the drying conditions given to the dipped sultanas. The dipped sultanas contained several carbonyl compounds which were not observed in the undipped sultanas.