探究以产γ-氨基丁酸（γ-aminobutyric acid, GABA）酿酒酵母JM037发酵制备桑葚酒过程中风味物质变化。采用高效液相色谱和顶空固相微萃取-气相色谱-质谱联用法，分析发酵过程有机酸与挥发性风味物质的变化，并评估桑葚酒中GABA含量。结果表明：发酵过程中有机酸共检测出7种，其含量整体呈现出先上升后下降的趋势；挥发性风味物质共检测出54种，其中酯类19种、醇类16种、醛类8种、酮类4种、酚类3种及其他类4种，相对含量从高到低依次为醇类、酯类、酮类、醛类和酚类，且挥发性风味物质的种类与相对含量随发酵过程也不断变化。主成分分析显示，桑葚中的醛类、酮类和酚类为发酵桑葚酒中的其它风味成分提供前体物质。评估GABA含量发现，桑葚酒中GABA质量浓度达到1 180 mg/L。

Flavors change of mulberry wine which was fermented by Saccharomyces cerevisiae JM037 posessing γ-aminobutyric acid（GABA） production capacity were analyzed during fermentation process. The changes of organic acid and volatile compounds were evaluated by high performance liquid chromatography (HPLC) and head-space solid phase micro-extraction associated with gas chromatography-mass spectrometry (HS-SPME/GC-MS), respectively. Meanwhile, the production of GABA in mulberry wine was measured. The results showed that 7 kinds of organic acids were detected, and the content of them were firstly increased and then decreased, totally; 54 volatile compounds were identified in mulberry wine, including 19 esters, 16 acohol, 8 aldehydes, 3 ketones, 3 phenols, 4 others., and the relative content of volatile compounds from great to small was as follows: alcohols, esters, ketones, aldehydes and phenols. Moreover, the kinds and relative content of volatile compounds were changed during fermentation process. Finally the principal component analysis (PCA) demonstrated that aldehydes, ketones and phenols of mulberry provided the precursor substance for other flavor compounds of the fermented mulberry wine. Furthermore, the concentration of GABA in mulberry wine reached to 1 180 mg/L.