应用顶空固相微萃取技术和气相色谱质谱技术对CO2浸渍法和传统法酿造条件下的玫瑰香葡萄酒进行香气成分分析，共检测出54种香气成分，包括9种萜烯类、30种酯类、9种醇类、4种酮类、1种脂肪酸类和1种芳烃类，不同酒样的总香气含量略有差异，但均以醇类和酯类为主。主成分分析结果显示，CO2浸渍法和传统法发酵酒样的香气成分存在差异，两组酒样可以在前两个主成分上基本聚集为两类|此外，丙酸乙酯、乙酸丙酯、水杨酸甲酯、乙酸香茅酯、邻苯二甲酸二丁酯、3-甲基-1-丁醇、1-己醇、2-苯乙醇、正癸醇和苯乙烯与CO2浸渍法发酵的酒样相关性较强，在CO2浸渍法发酵的酒样中浓度较高|乙酸乙酯、异丁酸乙酯、乙酸庚酯、丁二酸二乙酯、反式-4-癸烯酸乙酯、棕榈酸乙酯、异丁醇、2-甲基-1-丁醇、1-庚醇、2-壬酮和2-癸酮与传统法发酵酒样的相关性较强，且在传统法发酵的酒样中浓度较高。采用气味活度值分析关键呈香成分，结果显示CO2浸渍法发酵的酒样中关键呈香成分有14种，包括里那醇、玫瑰醚、香茅醇、香叶醇、乙酸乙酯、丁酸乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯、3-甲基-1-丁醇、2-苯乙醇、大马酮、6-甲基-5-庚烯-2-酮和辛酸，而传统法发酵酒样的关键呈香成分比CO2浸渍法发酵酒样多1种。   

The aroma components of Muscat Hamburg wines fermented by traditional method and carbonic maceration method were analyzed by headspace solid-phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technology. 54 kinds of aroma components were detected in Muscat Hamburg wines, which included 9 kinds of terpenes, 30 kinds of esters, 9 kinds of alcohols, 4 kinds of ketones, 1 kind of fatty acid and 1 kind of arene. The difference could be found in total contents of aroma components among wine samples. Alcohols and esters were two of the most abundant kinds of aroma components. Principal component analysis revealed that wine samples could be gathered and divided into two types. Moreover, ethyl propionate, propyl acetate, methyl salicylate, citronellyl acetate, dibutyl phthalate, 3-methyl-1-butanol, 1-hexanol, 2-phenylethanol, 1-decanol and styrene were closely related to treated group (wines obtained by carbonic maceration method )，and their contents were high in treated group. Meanwhile, ethyl acetate, ethyl isobutyrate, heptyl acetate, diethyl succinate, ethyl trans-4-decenoate, ethyl hexadecanoate, isobutanol, 2-methyl-1-butanol,1-heptanol, 2-nonanone and 2-undecanone were closely related to control group (wines obtained by traditional method)，and their contents were high in control group. Odor activity value was used to find the key odorants. Results showed that linalool, rose oxide, citronellol, geraniol, ethyl acetate, ethyl butyrate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, 3-methyl-1-butanol, 2-phenylethanol, β-damascenone, 6-methyl-5-hepten-2-one and octanoic acid were key odorants in treated group. There was one more kind of key odorants in control group compared with treated group.