Abstract: To investigate the influence of natural aging on flavor components in Hippophae rhamnoides L. wine,gas chromatography-mass spectrometry (GC-MS) combined with headspace solid phase microextraction (HS-SPME) technology were used to analyze flavor components in Hippophae rhamnoides L. raw wine and its natural aging wine. The results showed that 18 kinds of flavor components in raw wine and 26 ones in aging wine are identified according to total peak areas of 93.84% and 92.45 % respective1y. Alcohols (2 kinds) and esters (15 kinds) make the most important contribution to raw wine flavor. Meanwhile,alcohols (2 kinds),esters (17 kinds) and benzene compounds (4 kinds) make the most important contribution to natural aging wine flavor. According the relative contents,the first three components are 3-methyl-1-butanol (24.63 %),octanoic acid,ethyl ester (21.63 %) and hexanoic acid,ethyl ester (14.13 %) in raw wine respective1y; the first three components are 2-propenoic acid,3-phenyl-,methyl ester (38.85 %),3-methyl-1-butanol (9.33 %) and hexanoic acid,ethyl ester (8.47 %) in natural aging wine respective1y. In addition,13 kinds of flavor components such as 2-methyl-propanoic acid-methylbutyl ester,6,7-dimethyl-3H-isobenzofuran-1-one,1,4-bis(1,1-dimethylethyl)-benzene,p-di-tert-pentyl-benzene etc.,which are not detected in raw wine,are detected in natural aging wine. It indicated that the natural aging is very important to flavor components formation of Hippophae rhamnoides L. wine.

Key words: Hippophae rhamnoides L., raw wine, natural aging wine, flavor components, gas chromatography-mass spectrometry (GC-MS)