Abstract:The aromatic components of kiwi fruit wines were extracted using the headspace solid-phase microextraction method，which was optimized by a single-factor test.Gas chromatography-mass spectrometry was used to analyze the aroma components in the eight kiwi fruit wines.The optimal method was applied using a 30 μm polydimethylsiloxane extraction head at an extraction time of 40 min，extraction temperature of 40 ℃and sodium chloride concentration of 0.2 g/mL.Results showed that the main aromatic ingredients of kiwi fruit wine were esters such as ethyl octanoate，ethyl decanoate and ethyl n-hexanoate.They were also found to contain many types of alcohols，acids and phenols.Significant differences were observed between the types and relative contents of the main aroma components in the kiwi fruit wine of different varieties.