Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) was applied to identify and analyze the volatile aroma compounds of Xinjiang Korla pear wine, and gas chromatography-olfactometry (GC-O) with odor specific magnitude estimation (OSME) and odor activity values (OAV) was applied to determine the characteristic aroma components of Korla pear wine. Chemometrics was used to establish the correlation between aroma compounds and sensory attributes of Korla fragrant pear wine. A total of 51 aroma components were identified, including 15 alcohol compounds, 19 esters, 5 aldehydes, 4 ketones, 2 phenols, 3 acids and 3 other compounds. The aroma compounds identified by both OSME and OAV methods were 1-nonanol, phenyl alcohol, ethyl hexanoate, ethyl caprylate. Partial least squares regression (PLSR) analysis indicated a good correlation between these characteristic aroma compounds and the sensory attributes of Korla pear wine.%采用顶空固相微萃取-气相色谱-质谱联用技术分析鉴定新疆库尔勒香梨酒中的香气物质,同时结合气相色谱-嗅闻时间强度(odor specific magnitude estimation,OSME)法和香气活度值(odor activity value,OAV)法确定库尔勒香梨酒中的特征香气成分;应用相应的化学计量学方法,建立香气物质与库尔勒香梨酒感官属性之间的相关性模型.研究结果表明,库尔勒香梨酒中共鉴定出51?种香气物质,其中醇类化合物15?种、酯类19?种、醛类5?种、酮类4?种、酚类2?种、酸类3?种和3?种其他化合物.由OSME法和OAV法共同鉴定出的库尔勒香梨酒特征香气成分有1-壬醇、苯乙醇、己酸乙酯、辛酸乙酯.结合2?种方法共同鉴定出的库尔勒香梨酒特征香气物质经偏最小二乘回归分析显示与库尔勒香梨酒感官属性具有较好的相关性.
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