探索温度对贮藏期阳光玫瑰葡萄香气特征变化的影响，采用顶空固相微萃取气相色谱质谱联用（Headspace-Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry，HS-SPME-GC-MS）对4个贮藏温度（0、4、10与15 ℃）下葡萄果实挥发性成分定性定量，通过香气活性值（Odor Activity Value，OAV）、香气轮廓及香韵分析法对特征物质及香气特征鉴定分析。GC-MS共鉴定出55种挥发性成分，包括醛20种，醇6种、酯6种、萜烯16种及其他7种，其中16种物质被鉴定为活性香气成分（OAV>1），特征香气物质为萜烯及醛类。冰温（0、4 ℃）与低温（10、15 ℃）贮藏条件下葡萄果实特征香气轮廓变化分别趋于一致，贮藏过程特征香气变化差异主要为花香类，特别是铃、茉、兰、玫与鸳香韵。0 ℃贮藏更能保持葡萄新鲜果香，但花香特征损失明显；4 ℃与10 ℃贮藏8周后特征香气发生劣变，15 ℃贮藏6周后特征香气发生劣变。综上所述，冰温贮藏初期极易引起花香特征的减损，低温贮藏则不能在较长贮藏期内维持果实的特征香气品质。

In order to study the effect of temperature on the aroma characteristics of sunshine Muscat grape during storage, headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to for qualitative and quantitative analyses of the volatile components of grape fruits at four storage temperatures (0 ℃, 4 ℃, 10 ℃ and 15 ℃). The characteristic substances and aroma characteristics were identified and analyzed by odor activity value (OAV), aroma profiling and aroma analysis. The results showed that 55 volatile components were identified by GC-MS, including 20 aldehydes, 6 alcohols, 6 esters, 16 terpenes and 7 other compoundss. Among them, 16 compounds were identified as active aroma components (OAV>1). The characteristic aroma components of sunshine Muscat grape were terpenes and aldehydes. The changes in characteristic aroma profile of sunshine Muscat grape stored at ice temperatures (0 ℃ and 4 ℃) and low temperatures (10 ℃ and 15 ℃) tended to be consistent, respectively. The characteristic aromas exhibiting differences during storage were mainly floral characteristics, especially the aroma notes of bell, jasmine, orchid, rose and mandarin duck. The storage at 0 ℃ could keep the fresh fruit aroma of grapes, whilst the loss of floral characteristics was significant. The characteristic aroma deteriorated after 8 weeks of storage at 4 ℃ and 10 ℃ or after 6 weeks of storage at 15 ℃. In summary, the storage at ice temperatures easily caused a decrease or loss of flower aroma characteristics at the early stage of storage, whilst the storage at a low temperature was unable to maintain the characteristic aroma quality of the fruit during a relatively long storage.

广西重点研发计划项目（桂科AB18221077）；广西农业科学院科技发展基金（桂农科2021JM107；桂农科2022JM88）；广西农业科学院基本科研业务专项（桂农科2021YT125）