The objective of this study was to determine the odour-active compounds present in Niagara grape juice tainted with multicoloured Asian lady beetle (MALB: Harmonia axyridis: Coleoptera: coccinellidae). Niagara grape juice was made with (2.5 MALB ⁄ L) and without MALB and evaluated using solid-phase microextraction coupled with gas chromatography ⁄ mass spectrometry ⁄ olfactometry (GC ⁄ MS ⁄ O) to tentatively identify compounds. Compared to the control juice, phenol, described as musty ⁄ mouldy, was found to be unique to the MALB-tainted grape juice. The four odourants significantly higher in the MALBtainted grape juice were described as fruity, asparagus, stagnant water ⁄ chemical and musty ⁄ mouldy, tentatively corresponding to octanal, 3-sec-butyl-2-methoxypyrazine (SBMP), 2-methoxy-4-methylphenol and decanal, respectively. Three of the five compounds found in the MALB-tainted juice have been reported to be produced by live MALB. While past literature has focused on the contribution of 3-alkyl-2-methoxypyrazines to MALB-taint, the present study suggests other compounds, in addition to SBMP, may contribute to the aroma profile of MALB-tainted grape juice.