本研究旨在明确不同产地南粳9108米饭的挥发性成分差异，并为提升米饭的整体香气提供科学数据支持。采用顶空固相微萃取-气相色谱质谱联用技术（HS-SPME-GC-MS）对来自江苏省南通市（A）、盐城市（B）和淮安市（C）的南粳9108米饭样品中的挥发性成分进行了精确鉴定，并结合香气活性值（OAV）分析了这些样品间的挥发性成分差异。结果发现，3个样品共鉴定出56种挥发性成分，其中，A样品鉴定出41种，B样品鉴定出48种，C样品鉴定出55种；3个产地米饭共有的挥发性成分为39种。在这些挥发性成分中，酯类和杂环类较多，尤其是己酸乙酯，其含量在3个样品中均最高。通过OAV分析，发现2-乙酰基-1-吡咯啉的OAV值>10.0，是影响米饭香气差异的关键物质；丙位壬内酯和己酸乙酯的OAV值>1.0，是构成米饭主要香气的来源。然而，在A样品中并未检出丙位壬内酯，这进一步表明了不同产地米饭之间在整体香气上存在显著差异。此外，还有5种挥发性成分的OAV值在0.1~1.0之间，它们对整体香气起到了辅助作用。

This study aims to clarify the differences in volatile components of Nangeng 9108 rice from different origins and provide scientific data support for enhancing the overall aroma of rice. The study employed Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) to accurately identify the volatile components in cooked rice samples from Nantong City (A), Yancheng City (B), and Huai'an City (C) of Jiangsu Province, and analyzed the differences in volatile components among these samples in conjunction with the Odor Activity Value (OAV). The results showed that a total of 56 volatile components were identified in the three samples, with 41 in sample A, 48 in sample B, and 55 in sample C; 39 common volatile components in three samples. In terms of the content of volatile components, esters and heterocyclic compounds were abundant, especially ethyl hexanoate, which had the highest content in all three samples. Through OAV analysis, it was found that 2-acetyl-1-pyrroline(2-AP) had an OAV value >10.0, making it a key substance affecting the difference in rice aroma. However, gamma-nonalactone and ethyl hexanoate had OAV values >1.0, constituting the main sources of rice aroma. However, gamma-nonalactone was not detected in sample A, further indicating significant differences in the overall aroma of rice from different origins. Additionally, there were five volatile components with OAV values between 0.1 and 1.0, which played a supportive role in the overall aroma.