The qualitative identification and quantitative analysis of volatile substances in black glutinous rice wine was carried out by using static headspace extraction combined with gas chromatography-mass spectrometry (HS-SPME combined with GC/MS). The re-sults showed that 50 kinds of flavoring substances were detected in black glutinous rice wine. The main flavoring compounds includ-ed 8 kinds of alcohols, 11 kinds of esters, 2 kinds of acids, 4 kinds of aldehydes, 20 kinds of alkanes, 1 kind of olefins, 3 kinds of phe-nols, and 1 kind of ketones. The main flavoring substances were 2-methylpropanol, 2,3-butanediol, 1,3-butanediol, glycerol, and phenylethyl alcohol, with their relative content of 1.229 ％, 1.19 ％, 1.665 ％, 1.326 ％ and 4.411 ％ respectively.%采用静态顶空萃取法结合气相色谱-质谱联用技术(HS-SPME结合GC/MS)对黑糯米酒中挥发性物质进行定性鉴定和定量分析.结果表明,黑糯米酒共检测到50种香气成分,醇类8种,酯类11种,酸类2种,醛类4种,烷烃类20种,烯烃类1种,酚类3种,酮类1种.主要风味物质为2-甲基丙醇、2,3-丁二醇、1,3-丁二醇、丙三醇、苯乙醇,相对百分比含量分别为1.229％、1.19％、1.665％、1.326％、4.411％.
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