采用固相微萃取法提取柿子甜酒中的香气成分，用气相色谱-质谱仪进行测定，结合计算机检索技术对分离化合物进行分离鉴定，并应用色谱峰面积归一法测定各成分的相对含量。在柿子甜酒中共定性出32中挥发性成分，其中主要包括脂类、醇类、有机酸类、醛类和少量烷烃。结果表明，辛酸乙酯、苯乙醇、癸酸乙酯、邻苯二甲酸二甲酯、2,3-丁二醇等含量相对较高，可能是柿子甜酒香气形成的主要的成分。

The flavoring compositions were extracted from persimmon sweet wine by solvent extraction and then analyzed by GC/MS. Their relative contents were determined by peak area normalization method. 32 volatile compounds were separated and identified, including lipid, alcohols, organic acids, aldehyde and a small amount of paraffin. The detection results showed that ethyl caprylate, phenylethyl alcohol, decanoic acid,ethyl ester, dimethyl phthalate, 2,3-butanediol had relatively higher contents than the others, probably being the main flavoring compositions for persimmon sweet wine.