The flavoring compositions in green plum fruit fermenting wine and in green plum fruit steeping wine were analyzed and compared by GC-MS.

• 采用气相色谱-质谱联用对青梅发酵酒和浸泡酒的香气成分进行分析；鉴定出青梅发酵酒中的64个香气成分；除苯甲醇(8.；119%25)外；其他主要成分均由酵母发酵产生。