目的 探究不同瓶装材料对贮藏末期核桃油的挥发性风味物质组成的影响。方法 采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)方法，对敞口玻璃烧杯、马口铁罐、玻璃油瓶盛装核桃油(过氧化值的限定值为0.25 g/100 g)的挥发性风味物质组成进行分析，并采用相对气味活度值(ROAV)来判定主体挥发性香气成分。结果 在不同包装的核桃油中共检出10类65种挥发性风味成分(共有30种成分)，主要有醛类和烷烃类;结合ROAV值筛选出8种关键香气化合物，对各样品总体风味贡献最大的组分为辛烯醛、1-辛烯-3-醇，且在对照组和烧杯组中未检测到辛烯醛。结论 采用玻璃油瓶包装具有关键香气化合物变化小、不良气味成分ROAV值低且货架期更长，经综合考虑建议将其作为核桃油包装材料。

The work aims to investigate the impact of different bottled materials on the composition of volatile flavor compounds in walnut oil at the end of storage. The headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor compounds in walnut oil stored in open glass beakers, tin cans, and glass oil bottles (peroxide value limited to 0.25 g/100 g). The main volatile aromatic components were determined with the relative odor activity value (ROAV). The results revealed 10 categories and 65 volatile flavor compounds (with 30 common compounds) in different packaged walnut oils, mainly including predominantly aldehydes and alkanes. 8 key aromatic compounds were identified by the ROAV value screening method. The compounds with the highest overall flavor contribution to each sample were octanal and 1-octen-3-ol, with octanal not being detected in either the control or the beaker samples. Conclusively, glass oil bottles are recommended as packaging material for walnut oil due to their minimal variations in key aromatic compounds, lower ROAV values of undesirable odor components, and longer shelf life.