Objective] To get a comprehensive understanding of the difference of aroma among the Chinese rice wine of different years ,and to o-verall evaluate the quality of Chinese rice wine of different vintages.[Method] After pretreatment of Chinese rice wine of different vintages,the volatile aroma component and content were analyzed by using headspace solid phase extraction -gas chromatography -mass spectrometry analysis method.The aroma active values were calculated; and the aroma differences of Kuaijishan Chinese rice wine of different years were analyzed by using principal component analysis.[Result] There were certain differences in the aroma of Kuaijishan Chinese rice wine of different years .Oc-tanoic acid,furfuryl alcohol,ethyl lactate,octanoic acid ethyl ester,ethyl acetate,ethyl benzoate in ten years wine had strong correlation with the odor activity value.As for three years and five years wine,the aroma was greatly affected by 4-ethyl phenol,phenylethyl alcohol,isoamyl alcohol, benzene acetaldehyde.The aroma activity value in eight years wine was almost determined by furfural and benzaldehyde ; while 5-methyl furfural as strongly linked with six years wine.[Conclusion] Aged Chinese rice wine is greatly affected by esters and had relatively strong ester fra-grance; while the younger Chinese rice wine had relatively strong correlation with alcohol,intermediate product phenol and aldehyde of some reac-tions.Therefore,younger Chinese rice wine usually has strong winey,is mellow,but has insufficient ester aroma,which provide references for the vintage identification of Chinese rice wine.%[目的]全面了解不同年份黄酒香气的差异，对年份黄酒的品质进行更加全面的评价。[方法]将不同年份的黄酒经预处理后，采用顶空固相萃取－气相色谱－质谱联用法分析其挥发性风味成分及含量，计算出相应的香气活力值，采用主成分分析法分析不同年份会稽山黄酒的香气差异。[结果]分析表明，不同年份的会稽山黄酒香气有一定差异，辛酸、糠醇、乳酸乙酯、辛酸乙酯、乙酸乙酯、苯甲酸乙酯与十年陈黄酒样品香气相关性较强，三年陈和五年陈黄酒样品香气受4－乙基苯酚、苯乙醇、异戊醇、苯乙醛的影响最大，5－甲基糠醛与六年陈黄酒样品香气联系紧密，而八年陈黄酒样品与之对应的香气物质是糠醛和苯甲醛。[结论]高年份的黄酒受酯类物质的影响较大，酯香味较浓；低年份的黄酒与醇类和一些反应的中间产物酚、醛等相关性较强，因此普遍酒味较冲，醇厚有余，酯香不足，这对黄酒年份酒的区分具有借鉴意义。
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