Abstract: The volatile compounds in fermented Chinese jujube wine were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Extraction and GC-MS conditions were systematically studied and the contributions of the main components to the overall aroma of fermented Chinese jujube wine were evaluated by odor activity value (OAV) combined with aroma intensity value. The optimal extraction parameters were achieved on Rt-Wax column under the following conditions: 50/30 μm poly two vinyl benzene/ carbon molecular sieve/poly two methyl siloxane (DVB/CAR/PDMS) solid-phase micro extraction fiber, extraction of 8.0 mL of sample in a 20.0 mL vial for 40 min at 55 ℃ with the addition of 0.40 g/mL of NaCl, 20 min equilibration and 5 min desorption. The results showed that a total of 108 compounds were isolated the structures of 86 compounds of which were identified by HS-SPME-GC-O-MS, accounting for 97.09% of the total volatile substances. Evaluation of OAV and aroma intensity values indicated that 1-butanol 3-methyl-acetate, 3-methyl-1-butanol, hexanoic acid ethyl ester, 2-hexenoic acid ethyl ester, heptanoic acid ethyl ester, acetic acid, 1-octanol, decanoic acid ethyl esterl, benzoic acid ethyl ester, pentanoic acid, acetic acid 2-phenylethyl ester, hexanoic acid, benzyl alcohol, benzenepropanoic acid ethyl ester, phenylethyl alcohol, octanoic acid, and n-decanoic acid were the main aroma components. These results could provide a theoretical basis for quality control and aroma evaluation of fermented Chinese jujube wine.

Key words: headspace solid phase micro-extraction (HS-SPME), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), fermented Chinese jujube wine, volatile compounds