Abstract:To explore the main aroma substances and the synergistic effect among key aroma substances in pine wine，69 main aroma substances were identified from three kinds of pine wine by headspace solid-phase microextraction（HS-SPME）combined with gas chromatography-mass spectrometry（GC-MS），which mainly involved esters and alcohols.Esters had the content of more than 10 000 μg/L in the three kinds of pine wine.Benzaldehyde，ethyl palmitate and α-terpineol had the flavor of bitter apricot seed unique to pine nuts.Further hierarchical cluster analysis and orthogonal partial least squares discrimination analysis（OPLS-DA）indicated that the content of aroma substances had significant differences among the three kinds of pine wine.Based on the odor activity value（OAV），10 key aroma substances in pine wine were determined，among which ethyl caproate，ethyl butyrate and benzaldehyde had high OAVs.The synergistic effect among these three key aroma substances was analyzed by S-curve method.The results showed that ethyl butyrate had additive effect after mixing with ethyl caproate or benzaldehyde，and the masking effect occurred after the mixture of ethyl caproate and benzaldehyde.