The aroma volatile components of rose-flavor orange wine were analyzed by HS-SPME/GC-MS. There were 52 kinds of volatile components determined and then identified in the fruit wine, which included 13 kinds of alcohols (14.29％), 17 kinds of esters (27.59％), 7 kinds of acids(3.56％), 2 kinds of ketones (0.04％), and other kinds of aroma components (2.85％). The components with more relative contents were ethyl acetate(2.92％), isoamyl acetate (5.39％), isoamyl alcohol (9.71％), ethyl undecanoate (7.68％), octanoic acid (2.26％), ethyl silicate (1.93％), phenylethyl alcohol (1.87％) and so on, and they were the main basic components of volatile flavor components in rose-flavor orange wine.%采用顶空固相微萃取-气相色谱质谱法(HS-SPME/GC-MS)分析玫瑰香橙果酒中香味挥发性成分.结果表明,在果酒中检测并鉴定出52种挥发性成分,其中包含醇类物质13种,总含量为14.29％;酯类物质17种,总含量为27.59％;羧酸类物质7种,含量为3.56％;酮类物质2种,含量为0.04％;其他物质总含量为2.85％.相对含量较大的成分有乙酸乙酯(2.92％)、乙酸异戊酯(5.39％)、异戊醇(9.71％)、十一酸乙酯(7.68％)、辛酸(2.26％)、癸酸乙酯(1.93％)、苯乙醇(1.87％)等,是构成玫瑰香橙果酒挥发性风味成分的主要基础物质.
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