The brew technology of Suisho pear vinegar through the fruit slurry fermentation was studied in this paper and the acetic acid concentration of the vinegar was the evaluation.A quadratic regression equation was constructed as: Y =5.72333 +0.27875X1 +0.13792X2 +0.14375X3-0.33625X4-0.15563X1X2 +0.30187X1X3 +0.15937X1X4-0.010625X2X3 + 0.27937X2X4-0.25063X3X4-0.29948X12-0.32823X22-0.33948X32-0.30948X42.Its R2=0.9531.The optimized solution of the equation was that X1(Ethyl alcohol fermentation time)153.12 h,X2(Initial concentration of ethanol)7.32%,X3(Inoculation quantity of acetic acid bacteria)9.86%,X4(Fermentation temperature)31.72 ℃,and the maximum acetic acid concentration of product was 6.01%.The acetic acid concentration of product through the verification test was(6.16±0.08)%(N=3)and it was next to 6.01%,which had revealed the validity of the regression equation.

For a study of aroma components in sand pear juice,solid-phase micro-extraction(SPME) technique was employed to extract some volatile compounds from the juice of such sand pears as Shisho and Atago.23 such volatile compounds were isolated and identified successfully by capillary gas chromatography-mass spectrometry(GC-MS).It's been found out that the main components in Shisho juice are 2-Nonanone(23.08%),Propanoic acid ethyl ester(19.51%),Butanoic acid butyl ester(10.32%),Ethanol(9.82%),Ethyl acetate(8.53%),Anthraoene(4.68%),Acetic acid(4.41%),Cyclohexene(4.29%) etc.;and that the main components in Atago juice are Propanoic acid,2-methyl-ethyl ester(32.53%),Ethyl acetate(24.56%),Isopropyl alcohol(17.81%),1-Undecanol(16.02%) and Butanoic acid butyl ester(4.59%).

In the study, xianchenduo orange juice beverage of prodigious vendition in the market was used as raw material, the variety and quantity of the volatile components in orange juice beverage were analyzed using GC-MS coupled with solid phase microextraction (SPME). The difference of their aroma components in variety and quantity with baxichen orange juice beverage processed was compared.Theoretical evidence to adjust and control volatile of orange juice beverage was provided as well.