Volatile components present in the pulp of the grape Caimarona were studied by GC-MS. These were extracted by three techniques: assisted flavour evaporation of solvent (Solvent Assisted Flavour Evaporation SAFE), continuous extraction liquid-liquid (LL) and by steam distillation-extraction simultaneously with organic solvent (DES). The SAFE extract were described as soft and green herbal floral similar to those exhibited by the fresh pulp. The major component of this extract are linalool 1,2-propanediol and methyl salicylate. In contrast, the extract LL issued notes reminiscent of raisins and wine Muscat and their main components were acetic acid, methyl salicylate and 2,6-dimethyl-2 (Z), 7-octadien-1, 6 -diol. DES extract was described with as fresh, floral, cereal and sour and is constituted by a small number of components showing the negative effect of temperature on the extraction; their main components were 1,2-propanediol, and methyl salicylate linalool. Additionally, the major volatile components released by hydrolysis enzyme (Rohapect DSL) of the glycosides of the pulp were acetic acid, benzoic acid and vanillin.
