香气是葡萄重要的品质性状之一，也是葡萄品质研究的热点和分子设计育种的重要内容。葡萄种质资源丰富，在香气性状上也表现出了丰富的遗传多样性。本研究使用固相微萃取—气相色谱—质谱联用技术（SPME-GC-MS）对242个葡萄品种果实香气组分和含量进行了测定，并开展了组分与感官评价的相关性、组分之间的相关性和品种之间的主成分分析。共检测出526种挥发性组分，并从中筛选出108种可能的香气组分，包括酯类、醇类、醛类、酮类、萜类、烃类、酸类和呋喃类共8种类型，从种类数上看，酯类最多，其次是萜类，从频次上看，醛类最高，其次是烃类和醇类。与香味感官评价相关性系数最高的前十种组分包括6种酯类、3种萜类和1种烃类，其中己酸乙酯相关系数最高，其次为2—己烯酸乙酯和芳樟醇。同种类型的组分之间表现出了较高的相关性，特别是酯类、萜类和呋喃类，不同类型的相关性比较低。主成分分析大部分的品种聚在一起，并在三个主成分方向上存在发散，并且与感官评价的结果高度一致。本研究为研究葡萄香气性状遗传多样性和种质特异性提供了重要的数据支持。

Aroma is one of the important quality traits of grapes and a focus of research on grape quality as well as an essential aspect of molecular design breeding. Grapes have a rich germplasm resource, which also exhibits abundant genetic diversity in aroma traits. In this study, solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) was used to measure the aromatic components and their contents in the fruit of 242 grape varieties. The study also conducted correlation analyses between the components and sensory evaluation, inter-component correlations, and principal component analysis among the varieties. A total of 526 volatile components were detected, and 108 potential aroma components were screened, including esters, alcohols, aldehydes, ketones, terpenes, hydrocarbons, acids, and furans, covering eight types. Esters were the most numerous, followed by terpenes, while aldehydes were the most frequent, followed by hydrocarbons and alcohols. The top ten components with the highest correlation coefficients related to aroma sensory evaluation included six esters, three terpenes, and one hydrocarbon, with ethyl hexanoate having the highest correlation coefficient, followed by ethyl 2-hexenoate and linalool. Components of the same type exhibited high correlations, especially esters, terpenes, and furans, while correlations between different types were relatively low. Principal component analysis showed that most of the varieties clustered together and diverged in three principal component directions, which highly corresponded with the results of the sensory evaluation. This study provides essential data support for researching the genetic diversity of grape aroma traits and the specificity of germplasm.