The　synthesis　pathway　of　phenethyl　acetate　in　Wickerhamomyces　anomalus　isolated　from　Fujian　HongQu　was　studied　using　tracking　method　and　mutation　method.　The　results　indicated　that　acyltransferase　and　esterase　both　existed　in　the　fermentation.　The　amount　of　acetic　acid　(as　substrate)　had　higher　correlation　with　the　amount　of　phenethyl　acetate　(as　product),　which　indicated　that　esterase　was　the　key　enzyme　in　synthesizing　phenethyl　acetate.　The　mutant　strain　was　with　same　fermentation　ability　and　acyltransferase　activity　as　the　parent　one,　but　lower　synthesizing　enzyme　activity　and　hydrolyzing　enzyme　activity　than　the　parent　one.　These　results　indicated　that　esterase　route　was　main　synthesis　pathway　of　phenethyl　acetate　in　Wickerhamomyces　anomalus.　The　confirmation　of　the　synthesis　pathway　of　phenethyl　acetate　in　Wickerhamomyces　anomalus　could　provide　enzymology　basis　for　starter　improvement　by　means　of　molecular　biology　techniques,　and　scientific　orientation　for　directional　improvement　of　flavour　and　taste　in　glutinous　rice　wine.　©　2015,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.