Abstract: The volatile compounds of“ Dajie”apricot juice and its fermented juice were extracted and identified with solid- phase micro extraction (SPME) and gas chromatography-mass spectrum (GC-MS). 57 from processed juice and 50 from fermented juice respective compounds were identified. 42 compounds were lost after fermentation but 35 new compounds produced. The relative contents of acetic acid hexyl ester, alpha-pinolene, apha-terpineol, tradecane, and dodecane decrease observably; alcohol and acetic acid ethyl ester increase after fermentation; the relative contents of acetic acid pentyl ester phenol, 2,6-bis(1,1- dimethylethyl)-4-methyl, 3-pentanol, 2,4-dimethyl icosane, docosane, beta-ionone, 2H-pyran, 2-ethenyltetrahydro-2,6,6- trimethyl, and 3-decyne did not change in content.

Key words: apricot juice, fermented beverage, volatile compounds