CHEN Ju, HUANG Yubing, WANG Xueya, LU Min, SUN Xiaojing, YIN Yong, LI Wenxin
In order to analyze the key aroma substances of Zaolajiao, the volatile flavor substances of Zaolajiao at different fermentation time (0, 15 d, 45 d, 90 d and 180 d) were detected and analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME- GC-MS), and the characteristic flavor substances were analyzed by combining with the odor activity value (OAV) and principal component analysis (PCA). The results showed that 166 volatile flavor substances were detected in Zaolajiao samples fermented for 0, 15 d, 45 d, 90 d and 180 d, including 20 alcohols, 36 esters, 36 olefins, 9 alkanes, 7 ketones, 16 acids, 7 aldehydes, 11 aromatic compounds, 18 sulfur-atom-containing compounds, and 6 others. The common volatile flavor substances in the five fermentation stages were β-elemene, methyl salicylate, phenylethanol, hexadecanoic acid and 2-methyltridecane, with 14, 27, 8, 4 and 17 unique volatile flavor substances, respectively. According to the screening conditions of OAV≥1 and present in more than three fermentation stages, there were 23 key volatile flavor substances including 2-heptanol, geraniol, trans-nerolidol, α-pinitol, phenylethanol, linalool, etc. The PCA results showed that sample ZLJ90d had the optimal aroma quality.