Abstract:Cassava wine fermented by two different varieties of koji respectively were investigated.The aroma components of wine were detected by headspace solid-phase microextraction，and were analyzed by gas chromatography-mass spectrometry.The commonalities and differences between aroma components of cassava wine fermented by two kinds of distiller's koji were anlalyzed comparatively.The results showed that a total of 54 aroma components were identified in cassava wine fermented with sweet wine koji，and 31 aroma components were identified in cassava wine fermented with spirits koji including alcohols，esters，acids，aldehydes and ketones，aromatic，alkanes，amines and ethers.There were 12 same aroma components in the two kinds of cassava wine，of which the five highest aroma components were ethanol，isoamyl alcohol，β-phenethyl alcohol and diethyl succinate.The corresponding relative contents were：42.58%，15.08%，15.08%，3.19%in sweet wine koji，70.41%，11.57%，10.55%，0.21%in spirits koji.Cassava wine fermented with different koji had their own unique aroma components.Pentyl acetate，acetic acid 2-methylbutyl ester and 2，6-dimethyl-4-heptanol were detected only in cassava sweet wine，while phenylethyl acetate and ethyl nonanoate were the novel volatile components in cassava spirit.The ability of spirits koji to produce alcohol was strong，while sweet wine koji produced high yield of ester，aldehyde，ketone and aromatic compounds，which indicated that there was a big gap between the fermentation functions of two kinds of koji.