Abstract:This study aimed to explore the changes in aroma of the Shine Muscat grape during storage.The electronic nose and gas chromatography-ion mobility spectrometry（GC-IMS）were used to detect the volatile components of Shine Muscat grapes during storage at two different temperatures.A total of 33 compounds were identified by GC-IMS.The characteristic flavor compounds of the stored grape samples throughout the first 6 weeks included linalool and（E）-2-pentenal，which were associated with rose and fruit fragrances.The characteristic compound of the stored grape samples from 8 to 12 weeks was ethyl acetate，which had a fruity，ester，and wine aroma.This indicated a certain degree of deterioration.From 16 to 20 weeks，1-hexanol，ethanol，and other characteristic compounds caused an obvious change in the typical aroma characteristics.There were significant differences in the variation trends of characteristic flavor compounds at different temperatures during the storage period，and the loss of characteristic flavor compounds was greater at 0℃.The principal component analysis（PCA）results showed that the samples stored at 0℃ could be better separated，the samples stored at 10℃ became more closer at some storage periods，indicated minor changes.Samples collected after different storage periods could be distinguished well using the electronic nose.The differences between the samples were mainly concentrated on the W1W sensor.Key words：Shine Muscat grape；volatile components；storage period；electronic nose；gas chromatography-ion mobility spectrometry（GC-IMS）